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dewey-ones:"664 - Food technology"
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1
Molecular Approaches to Improving Food Quality and Safety
Published 1992
Springer US
“
... and the
like
to achieve the intended purpose in processing foods; for example, dough char acteristics to make...
”
Read Now
2
Minor Spices and Condiments : Global Economic Potential
by
Nair, Kodoth Prabhakaran
Published 2021
Springer International Publishing
“
...Spices can be classified as major spices,
like
Black pepper, Cardamom, Turmeric, Ginger etc...
”
Read Now
3
Food, People and Society : A European Perspective of Consumers' Food Choices
Published 2001
Springer Berlin Heidelberg
Table of Contents:
“
...I: Food -- 1 Development and Acquisition of Food
Likes
-- 2 The Food and II Sensory Perception...
”
Read Now
4
Advances in Solid State Fermentation
Published 1997
Springer Netherlands
Table of Contents:
“
... Aroma Production by Ceratocystis fimbriata in Solid State Fermentation -- 31. Coconut-
like
Aroma...
”
Read Now
5
Technology of Breadmaking
by
Cauvain
Published 1998
Springer US
Table of Contents:
“
... and control -- Major breadmaking process
groups
-- Straight dough bulk fermentation -- Sponge and dough...
”
Read Now
6
Water-soluble Vitamin Assays in Human Nutrition
by
Ball, G.F.M.
Published 1994
Springer US
Table of Contents:
“
...-
group
vitamins -- 8 Biospecific methods for the determination of water-soluble vitamins -- 9 Appraisal...
”
Read Now
7
Who’s Who in Food Chemistry : Europe
Published 1996
Springer Berlin Heidelberg
“
... information in the own field of interest as quickly as possible. A project
group
within the FECS Working Party...
”
Read Now
8
Cereal Diseases: Nanobiotechnological Approaches for Diagnosis and Management
Published 2022
Springer Nature Singapore
“
... in this book that was put together by a
group
of experts. These include genetics, genome editing systems...
”
Read Now
9
Marketing Fresh Fruits and Vegetables
by
How, Richard B.
Published 1991
Springer US
“
... principles. Apart from a few major studies
like
the U. S. Department of Agriculture's survey of wholesale...
”
Read Now
10
Encapsulation Technologies for Active Food Ingredients and Food Processing
Published 2010
Springer New York
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Classification: 664 - Food technology
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664 - Food technology
641 - Food & drink
9
630 - Agriculture & related technologies
1
Language
English
10
Collection
Springer Book Archives -2004
7
Springer eBooks 2005-
3
Author
Abd-Elsalam, Kamel A.
1
Ball, G.F.M.
1
Battaglia, Reto
1
Bhatnagar, Deepak
1
Cauvain
1
Frewer, Lynn J.
1
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How, Richard B.
1
Lonsane, B.K.
1
Mohamed, Heba I.
1
Murkovic, Michael
1
Nair, Kodoth Prabhakaran
1
Nedovic, Viktor
1
Pfannhauser, Werner
1
Raimbault, M.
1
Risvik, Einar
1
Roussos, S.
1
Schifferstein, Hendrik
1
Viniegra-Gonzalez, G.
1
Zuidam, N.J.
1
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