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9780080531823 - Food Flavors - Kitap
1

Food Flavors (?)

Teslimat: AlmanyaKitap İngilizce'dirYeni bir kitapeBook, e-kitap, dijital kitapÜrün dijital indirmek için

ISBN: 9780080531823 (?) veya 0080531822, İngilizce, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Yeni, eBook, dijital yükleme

TL 2.672,40 ( 478,89)¹(yükümlülük)
artı nakliye
Satıcı/sahafın
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Satıcı Sipariş numarası: 15167836
Platform sipariş numarası Ebook.de (EB): 563607310
Kategori: eBooks > Sachthemen Ratgeber > Technik
Anahtar kelimeler: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Verilerden 09.06.2016 10:31h
ISBN (alternatif gösterimler): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Kitap
2

Food Flavors: Generation, Analysis and Process Influence (?)

Teslimat: HollandaKitap İngilizce'dirYeni bir kitap

ISBN: 9780080531823 (?) veya 0080531822, İngilizce, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Yeni

TL 2.296,00 (US$ 505,95)¹(ücretsiz nakliye, yükümlülük)
Stokta
Satıcı/sahafın
Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Daha…
Satıcı Sipariş numarası: EST_GLB_BS-SKU-9780080531823_SDRM
Platform sipariş numarası Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Verilerden 13.03.2018 12:06h
ISBN (alternatif gösterimler): 0-08-053182-2, 978-0-08-053182-3