Saxo Access
Indkøbskurv

Industrial chemistry and chemical engineering > Food and beverage technology

Vis søgefilter

Vis mig kun

Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake

Bellisle, France

1386,89 DKK

Introduction to Food Engineering

Introduction to Food Engineering

Heldman, Dennis R.

25,00 DKK

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges

Galanakis, Charis M.

2190,77 DKK

Institutions as Conscious Food Consumers

Institutions as Conscious Food Consumers

Goger, Annelies

2190,77 DKK

Produce Contamination Problem

Produce Contamination Problem

Matthews, Karl

875,33 DKK

Thermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water

Jafari, Seid Mahdi

2190,77 DKK

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages

Bello, Fabio Dal

948,41 DKK

Non-Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods

Roos, Yrjo H.

2190,77 DKK

Early Nutrition and Long-Term Health

Early Nutrition and Long-Term Health

Dattilo, Anne M.

2190,77 DKK

Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food

Preedy, Victor R

2190,77 DKK

Wild Mushrooms

Wild Mushrooms

Sadh, Pardeep Kumar

2190,77 DKK

Methods to Assess the Quality of Meat Products

Methods to Assess the Quality of Meat Products

Munekata, Paulo E.S.

948,41 DKK

Functional Food Ingredients from Plants

Functional Food Ingredients from Plants

1313,81 DKK

Emerging Food Processing Technologies

Emerging Food Processing Technologies

Gavahian, Mohsen

2190,77 DKK

Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods

Nizar, Nina Naquiah Ahmad

2190,77 DKK

Transporting Operations of Food Materials within Food Factories

Transporting Operations of Food Materials within Food Factories

Malekjani, Narjes

2190,77 DKK

Introduction to Food Engineering

Introduction to Food Engineering

Heldman, Dennis R.

619,55 DKK

Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

1313,81 DKK

Starch in Food

Starch in Food

Nilsson, Lars

2921,57 DKK

Exotic Fruits Reference Guide

Exotic Fruits Reference Guide

Brito, Edy Sousa de

2190,77 DKK

White Wine Technology

White Wine Technology

Morata, Antonio

1021,49 DKK

High Pressure Bioscience and Biotechnology

High Pressure Bioscience and Biotechnology

Hayashi, R.

2190,77 DKK

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food

Zeece, Michael

656,09 DKK

Enzymes in Food Biotechnology

Enzymes in Food Biotechnology

Kuddus, Mohammed

2921,57 DKK

Industrial Gums

Industrial Gums

Whistler, Roy L.

2190,77 DKK

Role of Materials Science in Food Bioengineering

Role of Materials Science in Food Bioengineering

Holban, Alina Maria

1240,73 DKK

Biotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption

Holban, Alina Maria

2190,77 DKK

Nutritional Benefits of Kiwifruit

Nutritional Benefits of Kiwifruit

1167,65 DKK

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing

Sun, Da-Wen

1386,89 DKK

Emerging Thermal Processes in the Food Industry

Emerging Thermal Processes in the Food Industry

Jafari, Seid Mahdi

2190,77 DKK