Lehrbuch
Smith, P. G. (2011)
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to …
Formate:
Softcover
Hardcover
eBook
Lehrbuch
Lawless, H. T., Heymann, H. (2010)
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was …
Formate:
Softcover
Hardcover
eBook
Lehrbuch
Rehner, G., Daniel, H. (2010)
Das erfolgreiche und gut eingeführte Werk Biochemie der Ernährung von Gertrud Rehner und Hannelore Daniel liegt nunmehr in der dritten Auflage vor und eignet sich als Lehrbuch für …
Formate:
Hardcover
Hardcover
eBook
Lehrbuch
Nielsen, S. (Ed) (2010)
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, …
Formate:
Softcover
eBook
Lehrbuch
Rimbach, G., Nagursky, J., Erbersdobler, H. F. (2010)
Das vorliegende Lehrbuch gibt eine Übersicht zur Warenkunde von Lebensmitteln pfla- licher und tierischer Herkunft. Der Begriff der „Warenkunde“ geht möglicherweise zurück auf den …
Formate:
eBook
Lehrbuch
Nielsen, S. (2010)
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual …
Formate:
eBook
Lehrbuch
Clark, J. P. (2009)
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those …
Formate:
Softcover
Hardcover
Softcover
eBook
Lehrbuch
Jay, J. M., Loessner, M. J., Golden, D. A. (2009)
Questo volume rappresenta la versione italiana dell’ultima edizione di uno dei testi più autorevoli e completi sulla microbiologia degli alimenti – Modern Food Microbiology – già …
Formate:
eBook
Softcover
eBook
Lehrbuch
Belitz, H., Grosch, W., Schieberle, P. (2009)
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively …
Formate:
Softcover
Lehrbuch
Belitz, H., Grosch, W., Schieberle, P. (2009)
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively …
Formate:
Softcover
Hardcover
eBook
Lehrbuch
Clark, S. (Ed), Costello, M. (Ed), Drake, M. (Ed), Bodyfelt, F. (Ed) (2009)
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the …
Formate:
Softcover
Hardcover
Softcover
eBook
Lehrbuch
Ebermann, R., Elmadfa, I. (2008)
Die Lebensmittelchemie präsentiert sich heute als ein multidisziplinäres Fach, sowohl übergreifend auf Fächer außerhalb der Chemie, als auch innerhalb der chemischen Fachgebiete. …
Formate:
eBook
Lehrbuch
Yanniotis, S. (2008)
Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food …
Formate:
Softcover
eBook
Lehrbuch
Vaclavik, V., Christian, E. W. (2008)
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text …
Formate:
eBook
Lehrbuch
Bhunia, A. (2008)
Ever since my days in veterinary school, I was fascinated with the field of microbiology. I always wondered how such a small microscopic organisms are capable of causing …
Formate:
Softcover
Hardcover
eBook
Lehrbuch
Belitz, H., Grosch, W., Schieberle, P. (2008)
Das Lehrbuch der Lebensmittelchemie von H.-D. Belitz, W. Grosch und P. Schieberle ist das erfolgreiche und bewährte Standardwerk. Es wird von den Studenten der Lebensmittelchemie …
Formate:
Hardcover
Hardcover
eBook
Lehrbuch
Figura, L., Teixeira, A. A. (2007)
Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern …
Formate:
Softcover
Hardcover
eBook
Lehrbuch
Field, H., Solie, J. (2007)
Introduction to Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level. The third edition has …
Formate:
Softcover
eBook
Lehrbuch
Baltes, W. (2007)
Dieses Buch entstand aus Vorlesungen für Studenten der Lebensmitteltechnologie an der TU Berlin. Es wendet sich an Studenten, die Lebensmittelchemie im Nebenfach studieren, wie …
Formate:
eBook
Lehrbuch
Fugelsang, K. C., Edwards, C. G. (2007)
Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in …
Formate:
Softcover
Hardcover
eBook