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9780080531823 - Food Flavors - Buku
1

Food Flavors (?)

Penghantaran dari: JermanBuku adalah dalam Bahasa InggerisBuku barue-book, e-Book, buku digitalproduk untuk Muatturun digital
ISBN:

9780080531823 (?) atau 0080531822

, dalam Bahasa Inggeris, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Baru, e-book, Muatturun digital
MYR 2.241,25 ( 478,89)¹(tanpa sebarang kewajipan)
termasuk penghantaran
Dari penjual/purbawan
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Nombor pesanan Penjual: 15167836
Nombor pesanan platform Ebook.de (EB): 563607310
Kategori: eBooks > Sachthemen Ratgeber > Technik
Kata kunci: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Data dari 09/06/2016 10:31h
ISBN (notasi alternatif): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Buku
2

Food Flavors: Generation, Analysis and Process Influence (?)

Penghantaran dari: BelandaBuku adalah dalam Bahasa InggerisBuku baru
ISBN:

9780080531823 (?) atau 0080531822

, dalam Bahasa Inggeris, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Baru
MYR 1.925,58 (US$ 505,95)¹(penghantaran percuma, tanpa sebarang kewajipan)
Dalam stok
Dari penjual/purbawan
Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Lebih…
Nombor pesanan Penjual: EST_GLB_BS-SKU-9780080531823_SDRM
Nombor pesanan platform Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Data dari 13/03/2018 12:06h
ISBN (notasi alternatif): 0-08-053182-2, 978-0-08-053182-3