Saxo Access
Indkøbskurv

Industrial chemistry and chemical engineering > Food and beverage technology

Vis søgefilter

Vis mig kun

Unit Operations in Cane Sugar Production

Unit Operations in Cane Sugar Production

Payne, J.H.

473,39 DKK

Herbal Bioactives and Food Fortification

Herbal Bioactives and Food Fortification

Kumar, D. Suresh

2190,77 DKK

Structure-Function Properties of Food Proteins

Structure-Function Properties of Food Proteins

Phillips, Lance G.

473,39 DKK

Microbial Safety of Fishery Products

Microbial Safety of Fishery Products

Graham, H. D.

473,39 DKK

Edible Oils

Edible Oils

Chemat, Smain

2190,77 DKK

Hyperspectral Imaging Technology in Food and Agriculture

Hyperspectral Imaging Technology in Food and Agriculture

Lu, Renfu

948,41 DKK

Innovative Processing Technologies for Foods with Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds

Moreno, Jorge J.

2190,77 DKK

Introduction to Cane Sugar Technology

Introduction to Cane Sugar Technology

Jenkins, G. H.

473,39 DKK

Handbook of Brewing

Handbook of Brewing

Anstruther, Anne

2190,77 DKK

Unit Operations in Food Processing

Unit Operations in Food Processing

Earle, R. L.

473,39 DKK

Yeasts

Yeasts

Rij, N.J.W. Kreger-van

619,55 DKK

Principles of Sugar Technology

Principles of Sugar Technology

Honig, Pieter

619,55 DKK

Handbook of Drying of Vegetables and Vegetable Products

Handbook of Drying of Vegetables and Vegetable Products

Fang, Zhongxiang

2190,77 DKK

Food Science, Production, and Engineering in Contemporary Economies

Food Science, Production, and Engineering in Contemporary Economies

Andrei

2921,57 DKK

Food Science, Production, and Engineering in Contemporary Economies

Food Science, Production, and Engineering in Contemporary Economies

Andrei

2921,57 DKK

Global Initiatives for Waste Reduction and Cutting Food Loss

Global Initiatives for Waste Reduction and Cutting Food Loss

Pankaj

2190,77 DKK

Methods for the Mycological Examination of Food

Methods for the Mycological Examination of Food

Corry, Janet E.L.

436,85 DKK

Edible Coatings and Films to Improve Food Quality

Edible Coatings and Films to Improve Food Quality

Bai, Jinhe

875,33 DKK

Novel Techniques in Sensory Characterization and Consumer Profiling

Novel Techniques in Sensory Characterization and Consumer Profiling

Ares, Gaston

875,33 DKK

Kinetic Modeling of Reactions In Foods

Kinetic Modeling of Reactions In Foods

Boekel, Martinus A.J.S. van

2190,77 DKK

Processing Foods

Processing Foods

Oliveira, Jorge C.

509,93 DKK

HACCP

HACCP

Pierson, Merle D.

436,85 DKK

Modern Gastronomy

Modern Gastronomy

Adria, Ferran

619,55 DKK

Produce Degradation

Produce Degradation

Imam, Syed H.

2921,57 DKK

Polysaccharide Association Structures in Food

Polysaccharide Association Structures in Food

Walter, Reginald H.

2190,77 DKK

New Food Product Development

New Food Product Development

Fuller, Gordon W.

436,85 DKK

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods

Sahin, Serpil

2190,77 DKK

Oils and Fats in the Food Industry

Oils and Fats in the Food Industry

Gunstone, Frank

583,01 DKK

Handbook of Spices, Seasonings, and Flavorings

Handbook of Spices, Seasonings, and Flavorings

Raghavan, Susheela

546,47 DKK

Handbook of Food Process Modeling and Statistical Quality Control

Handbook of Food Process Modeling and Statistical Quality Control

Ozilgen, Mustafa

2190,77 DKK