Bộ môn Công nghệ thực phẩm: Tài liệu gửi gần đây

Đang hiển thị mục 71-75 trong tổng 163

    • Advanced nutrition and human metabolism 

      Gropper, Sareen S.; Smith, Jack L. (Cengage Learning, 2013)
      This book delivers its signature quality content in a student-friendly presentation. This respected market leader is accessible, with relevant examples, illustrations, applications, tables, and figures to emphasize key ...

    • Case studies in food product development 

      Earle, M. (editor); Earle, R. L. (editor) (Woodhead Publishing Ltd, 2008)
      Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on ...

    • Dairy processing and quality assurance 

      Chandan, Ramesh C. (editor); Kilara, Arun (associate editors); Shah, Nagendra P. (associate editors) (Wiley-Blackwell, 2008)
      This book gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance ...

    • Food additives 

      Branen, A. Larry (editor); Davidson, P. Michael (editor); Salminen, Seppo (editor) (Marcel Dekker, Inc., 2001)
      Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, ...

    • Food science 

      Mudambi, Sumati R.; Rao, Shalini M.; Rajagopal, M.V. (New Age International (P) Ltd., 2006)
      The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian ...