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9780080531823 - Food Flavors - Raamat

Food Flavors (?)

Tarne: SaksamaaRaamat on inglise keelesUus raamate-raamat, e-raamat, digitaalne raamattoote digitaalse laadida
ISBN:

9780080531823 (?) või 0080531822

, inglise keeles, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Uus, e-raamat, digitaalne allalaadimine
478,89(ilma kohustuseta)
pluss saatmiskulud
Müüja/antikvaarile:
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Müüja tellimuse number: 15167836
Platvormi järjekorranumber Ebook.de (EB): 563607310
Kategooria: eBooks > Sachthemen Ratgeber > Technik
Märksõnad: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Andmed 09.06.2016 10:31h
ISBN (alternatiivsete märked): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Raamat

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

Tarne: HollandRaamat on inglise keelesUus raamat
ISBN:

9780080531823 (?) või 0080531822

, inglise keeles, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Uus
411,44 (US$ 505,95)¹(Tasuta saatmine, ilma kohustuseta)
Laos
Müüja/antikvaarile:
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.
Rohkem…
Müüja tellimuse number: EST_GLB_BS-SKU-9780080531823_SDRM
Platvormi järjekorranumber Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Andmed 13.03.2018 12:06h
ISBN (alternatiivsete märked): 0-08-053182-2, 978-0-08-053182-3

9780080531823

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