Chemistry of foods and beverages: Recent Developments

Main
Science (General)
Chemistry of foods and beverages:...

Chemistry of foods and beverages: Recent Developments

George Charalambous

0 / 0

你有多喜歡這本書？

文件的質量如何？

下載本書進行質量評估

下載文件的質量如何？

Chemistry of foods and beverages: Recent developments.

類別:

Science (General)

年:

1982

出版商:

Elsevier Science

語言:

english

頁數:

359

ISBN 10:

0323154409

ISBN 13:

9780323154406

文件:

PDF, 10.06 MB

IPFS:

,

english, 1982

線上閱讀

轉換進行中

轉換為失敗

你可能感興趣

Sibel Roller, Sylvia A. Jones — Handbook of Fat Replacers

Gary Reineccius, Henry B. Heath — Flavor chemistry and technology

unknown — flavor_chemistry_and_technology

Philip_R_Ashurst — Food_Flavorings

— Food Flavors Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi and A.M. Spanier (Eds.) — Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

George Charalambous, Ernährungswissenschaftler Ägypten USA; American Chemical Society. Meeting — Analysis of foods and beverages: headspace techniques: (proceedings of a symposium at the 174th national meeting of the American chemical Society; Chicago - Ill., August 29-September 2, 1977)

George Charalambous, ErnaÌhrungswissenschaftler Aegypten USA; George E Inglett, Biochemiker — Flavor of foods and beverages: chemistry and technology: proceedings of a conference; Athens, June 27-29, 1978

George Charalambous — The Analysis and control of less-desirable flavors in foods and beverages

Charalambo — The Quality of Foods and Beverages: Chemistry and Technology Vol. 1

Gary Reineccius (Author) — Flavor Chemistry and Technology

George Charalambous — Instrumental analysis of food, Volume 1 Recent progress

M. Selvamuthukumaran (Editor); Yashwant V Pathak (Editor) — Flavor Development for Functional Foods and Nutraceuticals

G. Charalambous — Off-Flavors in Foods and Beverages

GEORGE CHARALAMBOUS (Eds.) — Food Science and Human Nutrition

Ray Marsili — Techniques for Analyzing Food Aroma

Lyn O'Brien-Nabors — Alternative Sweeteners, Third Edition, (Food Science and Technology)

Fereidoon Shahidi — Flavor of Meat, Meat Products and Seafood

Conley, Gwen;Herz, Julia — Beer pairing: the essential guide from the pairing pros

PATTON, STUART — MILK ITS REMARKABLE CONTRIBUTION TO HUMAN HEALTH AND WELL-BEING

Lyn O'Brien-Nabors — Alternative Sweeteners, Third Edition, Revised and Expanded

Ray Marsili — Flavor, Fragrance & Odor Analysis

Anilkumar G. Gaonkar, Andrew McPherson — Ingredient Interactions: Effects on Food Quality, Second Edition

Philip R. Ashurst — Food Flavorings, 3rd ed

Roy Teranishi, Ron G. Buttery, and Fereidoon Shahidi (Eds.) — Flavor Chemistry. Trends and Developments

A. M. Spanier, H. Okai, and M. Tamura (Eds.) — Food Flavor and Safety. Molecular Analysis and Design

Sara J. Risch and Chi-Tang Ho (Eds.) — Flavor Chemistry. Industrial and Academic Research

Sibel Roller, Sylvia A. Jones. — Handbook of fat replacers

Dwivedi, Basant K — Low calorie and special dietary foods

Andrew J. Taylor — Food Flavour Technology

Ellene Tratras Contis, Cynthia Mussinan, Thomas H Parliment, Chi-Tang Ho, Arthur M Spanier, Fereidoon Shahidi, ACS Food Chemistry Division — Food Flavors and Chemistry Advances of the New Millennium

Richard J. Alexander — Sweeteners: Nutritive Handbook

Marsili, Ray — Techniques for analyzing food aroma

Roy, Glenn Michael — Modifying bitterness mechanism, ingredients, and applications

Kevin Goodner, Russell Rouseff — Practical Analysis of Flavor and Fragrance Materials

最常見的術語