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9780080531823 - Food Flavors - Boek

Food Flavors (?)

Lewering van: DuitslandBoek is in Engelse taalNuwe boekeBook, e-boek, digitale boekproduk vir digitale aflaai
ISBN:

9780080531823 (?) of 0080531822

, in Engels, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nuwe, EBook, digitale aflaai
R 7.079 ( 478,89)¹(sonder verpligting)
plus gestuur
Vanaf verkoper/Antiquarian
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Verkoper orde nommer: 15167836
Platform orde nommer Ebook.de (EB): 563607310
Kategorie: eBooks > Sachthemen Ratgeber > Technik
Sleutelwoorde: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Data uit 2016-06-09 10:31h
ISBN (alternatiewe skryfwyses): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Boek

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

Lewering van: NederlandsBoek is in Engelse taalNuwe boek
ISBN:

9780080531823 (?) of 0080531822

, in Engels, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nuwe
R 6.082 (US$ 505,95)¹(gratis gestuur, sonder verpligting)
In voorraad
Vanaf verkoper/Antiquarian
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.
Meer…
Verkoper orde nommer: EST_GLB_BS-SKU-9780080531823_SDRM
Platform orde nommer Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Data uit 2018-03-13 12:06h
ISBN (alternatiewe skryfwyses): 0-08-053182-2, 978-0-08-053182-3

9780080531823

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