Emulsifiers have traditionally been described as ingredients that assist in formation and stabili...
Unser bisheriger Preis:ORGPRICE: 136,91 €
This volume examines the science and technology of frozen dessert production and quality. It expl...
Unser bisheriger Preis:ORGPRICE: 96,29 €
In a series of easy-to-digest chapters well-flavoured with humour, this book offers a narrative t...
Unser bisheriger Preis:ORGPRICE: 35,30 €
Careers in Food Science provides detailed guidelines for students and new employees in the foo...
Unser bisheriger Preis:ORGPRICE: 75,12 €
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat...
Unser bisheriger Preis:ORGPRICE: 16,99 €
Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi...
The approach to teaching the concepts of food processing to the undergrad- uate food science majo...
Unser bisheriger Preis:ORGPRICE: 173,06 €
Completely re-written with two new co-authors who provide expertise in physical chemistry and eng...
Unser bisheriger Preis:ORGPRICE: 101,15 €
Food emulsions have existed since long before people began to process foods for distribution and ...
Unser bisheriger Preis:ORGPRICE: 89,93 €
This book examines both the primary ingredients and the processing technology for making candies....
Unser bisheriger Preis:ORGPRICE: 87,17 €
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, ...
Unser bisheriger Preis:ORGPRICE: 287,83 €
A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical...
Unser bisheriger Preis:ORGPRICE: 53,70 €