Все книги жанра мукомольное производство - Страница 4
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Innovative Technologies in Beverage Processing Innovative Technologies in Beverage Processing
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-a...
Probiotic Dairy Products Probiotic Dairy Products
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and development...
Milk and Dairy Products in Human Nutrition Milk and Dairy Products in Human Nutrition
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foo...
Mathematical and Statistical Methods in Food Science and Technology Mathematical and Statistical Methods in Food Science and Technology
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to...
Fish Pheromones and Related Cues Fish Pheromones and Related Cues
Pheromones are chemical cues that pass between members of the same species that convey specific, ada...
Diagnosis and Control of Diseases of Fish and Shellfish Diagnosis and Control of Diseases of Fish and Shellfish
There has been a continual expansion in aquaculture, such that total production is fast approaching...
Edible and Medicinal Mushrooms Edible and Medicinal Mushrooms
Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the m...
Recovering Bioactive Compounds from Agricultural Wastes Recovering Bioactive Compounds from Agricultural Wastes
A guide to the extraction, isolation and purification of bioactive compounds from agricultural waste...
Drying and Storage of Cereal Grains Drying and Storage of Cereal Grains
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simul...
Food Forensics and Toxicology Food Forensics and Toxicology
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal,...
Food Safety, Risk Intelligence and Benchmarking Food Safety, Risk Intelligence and Benchmarking
This book comprehensively argues for more future benchmarking between nations. Since the initial foo...
Sustainability Challenges in the Agrofood Sector Sustainability Challenges in the Agrofood Sector
Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, i...
Marine Bivalve Molluscs Marine Bivalve Molluscs
Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs...
Dietary Nutrients, Additives and Fish Health Dietary Nutrients, Additives and Fish Health
Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and lo...
Handbook of Drying for Dairy Products Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications...
Food Carbohydrate Chemistry Food Carbohydrate Chemistry
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and appli...
Emulsifiers in Food Technology Emulsifiers in Food Technology
Emulsifiers are essential components of many industrial food recipes. They have the ability to act a...
Chocolate Science and Technology Chocolate Science and Technology
This second edition provides information on recent advances in the science and technology of chocola...
Food Preservation and Biodeterioration Food Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or in...
Biofilms in the Food Environment Biofilms in the Food Environment
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects...