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Egg Science and Technology

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Egg Science and Technology

Egg Science and Technology

William J. Stadelman, Owen J. Cotterill (eds.)

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

წელი:

1986

გამომცემლობა:

Macmillan Education UK

ენა:

english

გვერდები:

454

ISBN 10:

1349091448

ISBN 13:

9781349091447

ფაილი:

PDF, 45.54 MB

IPFS:

,

english, 1986

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

M Bain, Y Nys, F Van Immerseel — Improving the Safety and Quality of Eggs and Egg Products: Volume 2: Egg safety and nutritional quality (Food Science, Technology and Nutrition)

Louis Rey — Freeze-Drying Lyophilization of Pharmaceutical and Biological Products, Second Edition, (Drugs and the Pharmaceutical Sciences: a Series of Textbooks and Monographs)

N. N. Potter — Food Science

коллектив авторов — Foods and raw materials. 2014. full volume Journal.

Коллектив авторов — Technology of production and processing of agricultural products: Учебно-методическое пособие по дисциплине «Иностранный язык» направление подготовки 35. 03. 07 «Технология производства и переработки сельскохозяйственной продукции»

Isabel Guerrero-Legarreta Ph.D, — Handbook of Poultry Science and Technology, Volume 1, Primary Processing

Mercer D.G., (2007) — An Intermediate Course in Food Dehydration and Drying

Unknown — R19 Dairy Products

Unknown — R20 Eggs and Egg Products

Hui Y.H. — Handbook of Food Science, Technology, and Engineering. Volume 1-4, part 2

William M.H. — Egg Pasteurization Manual

Нестерова Н.Б — Английский язык: Английский язык. Food technology: Учеб. пособие

Froning W.G. — International Egg Pasteurization Manual

Bhesh Bhandari, Yrjö H. Roos — Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

Jean Pierre Girard — Technology of Meat and Meat Products

Takehiko Yamamoto — Hen eggs : their basic and applied science

Samuel A. Matz — Bakery: technology and engineering

Yoshinori Mine Ph.D — Egg Bioscience and Biotechnology

Isabel Guerrero-Legarreta Ph.D — Handbook of Poultry Science and Technology, Primary Processing (Volume 1)

Hui, Y.H. — Dairy Science and Technology Handbook: Volume I, II, & III

M. Torrey — Dehydration of Fruits and Vegetables (Food Technology Review N° 13)

Louis Rey, Joan C. May — Freeze-drying/lyophilization of pharmaceutical and biological products

Earle Ovando Webb, Byron Horton; Whittier — Byproducts from milk

Norman W. Desrosier — Elements of Food Technology

John T.R. Nickerson, Louis J. Ronsivalli — Elementary Food Science

Rabinarayan Mishra — Handbook on Fish Processing and Preservation

Anandharamakrishnan, C — Handbook of drying for dairy products

Goyal, Megh Raj; Gupta, Anil Kumar; Kumar, Anit — Novel dairy processing technologies : techniques, management, and energy conservation

Adnan Tamime — Dairy Powders and Concentrated Products (Society of Dairy Technology)

Louis Rey, Joan C. May — Freeze-Drying Lyophilization Of Pharmaceutical & Biological Products, Third Edition (Drugs and the Pharmaceutical Sciences, 206)

R. G. Booth (auth.), R. Gordon Booth BSc, PhD, CChem, FRSC, FIFST, MIBiol, FRSM (eds.) — Snack Food

S. E. Solomon, M. M. Bain, S. Cranstoun, V. Nascimento (auth.), R. G. Board, R. Fuller (eds.) — Microbiology of the Avian Egg

Norman N. Potter, Joseph H. Hotchkiss (auth.) — Food Science: Fifth Edition

Kevin R. Ward, Paul Matejtschuk — Lyophilization of Pharmaceuticals and Biologicals: New Technologies and Approaches

Stadelman, William J, Newkirk, Debbie, Newby, Lynne — Egg Science and Technology

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