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9780080531823 - Food Flavors - Knjiga

Food Flavors (?)

Dostava iz: NemčijaKnjiga je v angleškem jezikuNovo knjigoeBook, e-knjige, digitalne knjigeizdelek za digitalno
ISBN:

9780080531823 (?) ali 0080531822

, v angleščini, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nove, ebook, digitalno
478,89(brez obveznosti)
plus odprema
Od prodajalca/društva
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Prodajalec zaporedno številko: 15167836
Platforma zaporedno številko Ebook.de (EB): 563607310
Kategorija: eBooks > Sachthemen Ratgeber > Technik
Ključne besede: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Podatkov iz 09.06.2016 10:31h
ISBN (alternativno notacije): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Knjiga

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

Dostava iz: NizozemskaKnjiga je v angleškem jezikuNovo knjigo
ISBN:

9780080531823 (?) ali 0080531822

, v angleščini, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nove
411,44 (US$ 505,95)¹(brezplačna dostava, brez obveznosti)
Na zalogi
Od prodajalca/društva
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.
Več…
Prodajalec zaporedno številko: EST_GLB_BS-SKU-9780080531823_SDRM
Platforma zaporedno številko Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Podatkov iz 13.03.2018 12:06h
ISBN (alternativno notacije): 0-08-053182-2, 978-0-08-053182-3

9780080531823

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