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New physico-chemical techniques for the characterization of complex food systems. /

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Bibliografiske detaljer
Format:	Bog
Sprog:	engelsk
Udgivet:	London; Blackie Academic & Professional, c1995.
Fag:	Food System
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Lignende værker

Chemical contaminants in foods Understanding and managing risks /
Udgivet: (2025)

Physico-Chemical and Microbiological Characters of Water /
af: Srivastava, Manish L.
Udgivet: (2002)

Physico-Chemical examination of water, sewage and industrial effluents. /
af: Manivasakam, N.
Udgivet: (1969)

Advanced Techniques against Food Adulteration
Udgivet: (2025)

Chemical and Enzymatic Interesterification for Food Lipid Production
af: Alves, Vanessa, et al.
Udgivet: (2024)

Techniques in Forage Quality Analysis
af: Katoch, Rajan
Udgivet: (2023)

Physico-chemical constants of pure organic compounds /
af: Timmermans, Jean
Udgivet: (1965)

Engineering Solutions for Sustainable Food and Dairy Production Innovations and Techniques in Food Processing and Dairy Engineering /
Udgivet: (2025)

Food and Industry 5.0: Transforming the Food System for a Sustainable Future
Udgivet: (2025)

Sustainability in Food Packaging Systems, Actors and Innovation /
Udgivet: (2025)

Food Industry 4.0 and Food Sustainability
Udgivet: (2025)

Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges
Udgivet: (2025)

Food microbiology/
af: Frazier, William C.
Udgivet: (1995)

Food microbiology/
af: Frazier, William C.
Udgivet: (1978)

Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex
Udgivet: (2023)

Sustainable Food Systems (Volume I) SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production /
Udgivet: (2024)

Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects
af: Ling Tan, Bee, et al.
Udgivet: (2025)

Integrated Food and Bioprocessing
Udgivet: (2025)

Nanotechnology in Food Packaging
Udgivet: (2025)

Microwave Processing of Foods: Challenges, Advances and Prospects Microwaves and Food /
Udgivet: (2024)

Food Science
af: Potter, Norman N.
Udgivet: (1995)

Food Science
af: Potter
Udgivet: (1995)

Food Chemistry
af: Meyer, Lilian Hoagland
Udgivet: (1987)

Natural Additives in Foods
Udgivet: (2023)

Advances in Oleogel Development, Characterization, and Nutritional Aspects
Udgivet: (2024)

Frazier's Food Microbiology /
af: Frazier, William C.
Udgivet: (2024)

Food science and food biotechnology /
af: Gutierrez-Lopez, Gustavo F.
Udgivet: (2003)

The Chemical feast /
af: Turner , James S.
Udgivet: (1970)

Food poisoning and food hygiene /
af: Hobbs, Betty C.
Udgivet: (1993)

Starch: Progress in Food Applications
Udgivet: (2025)

Valorization of Citrus Food Waste
Udgivet: (2025)

Sustainable Food Systems (Volume II) SFS: Novel Sustainable Green Technologies, Circular Strategies, Food Safety & Diversity /
Udgivet: (2024)

Traditional Foods: The Reinvented Superfoods
Udgivet: (2024)

Trending Topics on Fermented Foods
Udgivet: (2024)

Modern food microbiology/
af: Jay, James M.
Udgivet: (2005)

Food Engineering Operations
af: Brennan
Udgivet: (1976)

Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
af: Vladimir S. Kurćubić, et al.
Udgivet: (2025)

Food Systems, Health, and Well-being Understanding Complex Relationships and Dynamics of Change /
Udgivet: (2024)

Aquaculture: Enhancing Food Security and Nutrition
Udgivet: (2025)

Organic-Based Nanomaterials in Food Packaging
Udgivet: (2024)