The influence of chemistry on new foods and traditional products
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
|---|---|
| Μορφή: | Βιβλίο |
| Γλώσσα: | English |
| Δημοσίευση: |
Cham :
Springer,
2014.
|
| Σειρά: | SpringerBriefs in molecular science.Chemistry of foods.
|
| Θέματα: | |
| Ετικέτες: |
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| 100 | 1 | |a Barbieri, Giampiero, |e aut | |
| 245 | 1 | 4 | |a The influence of chemistry on new foods and traditional products / |c Giampiero Barbieri...[et.al.]. |
| 260 | |a Cham : |b Springer, |c 2014. | ||
| 300 | |a vi, 65 p : |b ill. (some color) ; |c 23 cm. | ||
| 490 | 0 | |a SpringerBriefs in molecular science.Chemistry of foods. | |
| 505 | 8 | |a The Problem of Aqueous Absorption in Processed Cheeses --The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses --Chemical and Health Features of Cooked Cold Meats --Sweet Compounds in Foods: Sugar Alcohols --Food Manufacturing and Allergen Management. | |
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| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Chemistry. | |
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| 970 | |a Ξενιτοπούλου |b Κωνσταντία |z 30/05/2019 | ||