Khoa Môi trường & Khoa học Tự nhiên
Introduction to food science & food systems : 2nd ed.
Introduction to food science and food systems, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, ...
- Phiên bản: 2nd ed.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 5
- Đang rỗi: 5
Methods for developing new food products : an instructional guide : 2nd ed.
Chapter 1: Overview of food product development; Chapter 2: Consumer preferences, market trends, and creativity; Chapter 3: Functionality of food components; Chapter 4: Physical and chemical properties of food; Chapter 5: Sensory analysis and consumer evaluation in food product development; Chapter ...
- Phiên bản: 2nd ed.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
Methods for developing new food products : an instructional guide
Chapter 1: Overview of food product development; Chapter 2: Consumer preferences, market trends, and creativity; Chapter 3: Functionality of food components; Chapter 4: Physical and chemical properties of food; Chapter 5: Sensory analysis and consumer evaluation in food product development; Chapter ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
Processing, preservation and product development techniques for fruits and vegetablesans
Fruits and vegetables become glut in harvesting season due to high productivity and all cannot be consumed at that time. They cannot be stored because there is scarcity of storage facilities which results high wastage of their highly perishables nature. On the other hand there is scarcity of fruits ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 3
- Đang rỗi: 3
Introduction to food engineering : 6th ed.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 3
- Đang rỗi: 3