Food science research at the Natural Resources Institute: technology generation and transfer for developing countries
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Combination processes in food irradiation
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Current and future applications for membrane processes in the dairy industry
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Progress in food dehydration
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Edible Coatings and Films to Improve Food Quality (John M. Krochta, Elizabeth A. Baldwin and Myrna O. Nisperos-Carriedo, eds)
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The Science of Cookie and Cracker Production (Hamed Faridi, ed.)
Life-Cycle Assessment: Inventory Guidelines and Principles (B.W. Vigon et al.); Food Industry and the Environment: Practical Issues and Cost Implications (J.M. Dalzell, ed.)
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HACCP: A Practical Approach (Sara Mortimore and Carol Wallace)
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Food Analysis: Theory and Practice (3rd edn) (Yeshajahu Pomeranz and Clifton E. Meloan); Introduction to the Chemical Analysis of Foods (S. Suzanne Nielsen, ed.)
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