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9780080531823 - Food Flavors - Boek
1

Food Flavors (?)

Levering van: DuitslandBoek is in EngelsNieuw boeke-boek, eBook, digitale boekproduct voor digitale download

ISBN: 9780080531823 (?) of 0080531822, in het Engels, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nieuw, eBook, digitale download

exclusief verzendkosten
Van verkoper/antiquair
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Verkoper bestelnummer: 15167836
Platform bestelnummer Ebook.de (EB): 563607310
Categorie: eBooks > Sachthemen Ratgeber > Technik
Trefwoorden: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Gegevens uit 09-06-2016 10:31h
ISBN (alternatieve notaties): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Boek
2

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

Levering van: NederlandBoek is in EngelsNieuw boek

ISBN: 9780080531823 (?) of 0080531822, in het Engels, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nieuw

411,44 (US$ 505,95)¹(gratis verzending, zonder verplichting)
In voorraad
Van verkoper/antiquair
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.
Meer…
Verkoper bestelnummer: EST_GLB_BS-SKU-9780080531823_SDRM
Platform bestelnummer Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Gegevens uit 13-03-2018 12:06h
ISBN (alternatieve notaties): 0-08-053182-2, 978-0-08-053182-3