Arama Sonuçları - "Food."

Önerilen Konular
Sonuçları Daraltın
  1. 1
    Innovations in Technologies for Fermented Food and Beverage Industries

    Innovations in Technologies for Fermented Food and Beverage Industries

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2018.
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  2. 2
    Principles of Food Sanitation

    Principles of Food Sanitation Yazar: Marriott, Norman G., Schilling, M. Wes, Gravani, Robert B.

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2018.
    Konular: “…Food science.…”
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  3. 3
    Foodborne Microbial Pathogens Mechanisms and Pathogenesis /

    Foodborne Microbial Pathogens Mechanisms and Pathogenesis / Yazar: Bhunia, Arun K.

    Baskı/Yayın Bilgisi Springer New York : Imprint: Springer, 2018.
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  4. 4
    Food Bioactives Extraction and Biotechnology Applications /

    Food Bioactives Extraction and Biotechnology Applications /

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2017.
    Konular: “…Food science.…”
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  5. 5
    Food Preservation in Developing Countries: Challenges and Solutions

    Food Preservation in Developing Countries: Challenges and Solutions Yazar: Joardder, Mohammad U. H., Hasan Masud, Mahadi

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2019.
    Konular: “…Food science.…”
    Full-text access
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  6. 6
    Fundamentals of Cheese Science

    Fundamentals of Cheese Science Yazar: Fox, Patrick F., Guinee, Timothy P., Cogan, Timothy M., McSweeney, Paul L. H.

    Baskı/Yayın Bilgisi Springer US : Imprint: Springer, 2017.
    Konular: “…Food science.…”
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  7. 7
    Electrolyzed Water in Food: Fundamentals and Applications

    Electrolyzed Water in Food: Fundamentals and Applications

    Baskı/Yayın Bilgisi Springer Nature Singapore : Imprint: Springer, 2019.
    Konular: “…Food science.…”
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  8. 8
    Modernization of Traditional Food Processes and Products

    Modernization of Traditional Food Processes and Products

    Baskı/Yayın Bilgisi Springer US : Imprint: Springer, 2016.
    Konular: “…Food science.…”
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  9. 9
    Impact of Food Processing on Anthocyanins

    Impact of Food Processing on Anthocyanins Yazar: Sui, Xiaonan

    Baskı/Yayın Bilgisi Springer Nature Singapore : Imprint: Springer, 2017.
    Konular: “…Food science.…”
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  10. 10
    Functional Properties of Traditional Foods

    Functional Properties of Traditional Foods

    Baskı/Yayın Bilgisi Springer US : Imprint: Springer, 2016.
    Konular: “…Food science.…”
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  11. 11
    Traditional Foods History, Preparation, Processing and Safety /

    Traditional Foods History, Preparation, Processing and Safety /

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2019.
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  12. 12
    Traditional Foods General and Consumer Aspects /

    Traditional Foods General and Consumer Aspects /

    Baskı/Yayın Bilgisi Springer US : Imprint: Springer, 2016.
    Konular: “…Food science.…”
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  13. 13
    The Chemistry of Frozen Vegetables

    The Chemistry of Frozen Vegetables Yazar: Steinka, Izabela, Barone, Caterina, Parisi, Salvatore, Micali, Marina

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2017.
    Konular: “…Food science.…”
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  14. 14
    Mycotoxins in Plants and Plant Products Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine /

    Mycotoxins in Plants and Plant Products Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine / Yazar: Weidenbörner, Martin

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2018.
    Konular: “…Food science.…”
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  15. 15
    State of Bound Water: Measurement and Significance in Food Processing

    State of Bound Water: Measurement and Significance in Food Processing Yazar: Joardder, Mohammad U.H, Mourshed, Monjur, Hasan Masud, Mahadi

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2019.
    Konular: “…Food science.…”
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  16. 16
    Principles of Food Chemistry

    Principles of Food Chemistry Yazar: deMan, John M., Finley, John W., Hurst, W. Jeffrey, Lee, Chang Yong

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2018.
    Konular: “…Food science.…”
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  17. 17
    Fundamentals of Food Process Engineering

    Fundamentals of Food Process Engineering Yazar: Toledo, Romeo T., Singh, Rakesh K., Kong, Fanbin

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2018.
    Konular: “…Food science.…”
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  18. 18
    Future Foods How Modern Science Is Transforming the Way We Eat /

    Future Foods How Modern Science Is Transforming the Way We Eat / Yazar: McClements, David Julian

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Copernicus, 2019.
    Konular: “…Food science.…”
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  19. 19
    Food Products Evolution: Innovation Drivers and Market Trends

    Food Products Evolution: Innovation Drivers and Market Trends Yazar: Tarabella, Angela

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2019.
    Konular: “…Food science.…”
    Full-text access
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  20. 20
    Rheology of Semisolid Foods

    Rheology of Semisolid Foods

    Baskı/Yayın Bilgisi Springer International Publishing : Imprint: Springer, 2019.
    Konular: “…Food science.…”
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