Search Results - "Food science"

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  1. 261
    Concentrated and dried dairy products

    Concentrated and dried dairy products by Caric, Marijana

    Published 1994
    “…Food science and technology…”
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  2. 262
    Food biotechnology

    Food biotechnology

    Published 1987
    “…Food science and technology…”
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  3. 263
    Molecular genetics an outline for food chemists and biotechnologists

    Molecular genetics an outline for food chemists and biotechnologists by Skoda, J. Jan

    Published 1987
    “…Developments in food science…”
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  4. 264
    Fatty acids in foods and their health implications

    Fatty acids in foods and their health implications

    Published 2000
    “…Food science and technology…”
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  5. 265
    Bacteriocins of lactic acid bacteria

    Bacteriocins of lactic acid bacteria

    Published 1993
    “…Food Science and Technology…”
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  6. 266
    Natural colorants for food and nutraceutical uses

    Natural colorants for food and nutraceutical uses by Delgado-Vargas, Francisco

    Published 2003
    “…Food science and technology…”
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  7. 267
    Thermobacteriology in food processing

    Thermobacteriology in food processing by Stumbo, C. R. (Charles Raymondd1914-

    Published 1973
    “…Food science and technology…”
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  8. 268
    Food protein chemistry an introduction for food scientists

    Food protein chemistry an introduction for food scientists by Regenstein, J. M. (Joe M

    Published 1984
    “…Food science and technology…”
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  9. 269
    Progress in flavour research, 1984 proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, 9-11 May, 1984

    Progress in flavour research, 1984 proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, 9-11 May, 1984

    Published 1985
    “…Developments in food science…”
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  10. 270
    Food flavours

    Food flavours

    Published 1982
    “…Developments in food science…”
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  11. 271
    Methods in food analysis: physical, chemical, and instrumental methods of analysis.

    Methods in food analysis: physical, chemical, and instrumental methods of analysis. by Joslyn,Maynard Alexander 1904-

    Published 1970
    “…Food science and technology…”
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  12. 272
    The shelf life of foods and beverages proceedings of the 4th International Flavor Conference, Rhodes, Greece, 23-26 July 1985

    The shelf life of foods and beverages proceedings of the 4th International Flavor Conference, Rhodes, Greece, 23-26 July 1985

    Published 1986
    “…Developments in food science…”
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  13. 273
    Fundamentals of new food product development

    Fundamentals of new food product development by Baker, Robert C

    Published 1988
    “…Developments in food science…”
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  14. 274
    Fat science 1983 proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983

    Fat science 1983 proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983

    Published 1985
    “…Developments in food science…”
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  15. 275
    New protein foods.

    New protein foods.

    Published 1974
    “…Food science and technology…”
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  16. 276
    Progress in cereal chemistry and technology proceedings of the VIIth World Cereal and Bread Congress, Prague, Czechoslovakia, June 28-July 2, 1982

    Progress in cereal chemistry and technology proceedings of the VIIth World Cereal and Bread Congress, Prague, Czechoslovakia, June 28-July 2, 1982

    Published 1983
    “…Developments in food science…”
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  17. 277
    HPLC in food analysis

    HPLC in food analysis

    Published 1982
    “…Food science and technology…”
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  18. 278
    Quality control in the food industry

    Quality control in the food industry

    Published 1984
    “…Food science and technology…”
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  19. 279
    Engineering properties of foods

    Engineering properties of foods

    Published 1986
    “…Food science and technology…”
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  20. 280
    Handbook of food and beverage stability chemical, biochemical, microbiological, and nutritional aspects

    Handbook of food and beverage stability chemical, biochemical, microbiological, and nutritional aspects

    Published 1986
    “…Food science and technology…”
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