Wyniki wyszukiwania:
wyszukanych pozycji: 6
 |
Food Proteins and Their Applications
ISBN: 9780367401047 / Angielski / Miękka / 2019 / 694 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. |
cena:
309,51 zł |
 |
Food Proteins and Lipids
ISBN: 9781489917942 / Angielski / Miękka / 2013 / 212 str. Termin realizacji zamówienia: ok. 20 dni roboczych. John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at the age of 55. In August 1995, fonner students and post-doctoral fellows of Dr. Kinsella met at the American Chemical Society National Meeting in Chicago to convene a Symposium on Food Proteins and Lipids to honor Dr. Kinsella's enonnous contribution to the field of food science and nutrition. This book is a collection of papers presented at that symposium. A native of Ireland, Dr. Kinsella received his bachelor's degree in agricultural sciences...
John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at ...
|
cena:
586,33 zł |
 |
Food Proteins and Lipids
ISBN: 9780306455865 / Angielski / Twarda / 1997 / 212 str. Termin realizacji zamówienia: ok. 20 dni roboczych. John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at the age of 55. In August 1995, fonner students and post-doctoral fellows of Dr. Kinsella met at the American Chemical Society National Meeting in Chicago to convene a Symposium on Food Proteins and Lipids to honor Dr. Kinsella's enonnous contribution to the field of food science and nutrition. This book is a collection of papers presented at that symposium. A native of Ireland, Dr. Kinsella received his bachelor's degree in agricultural sciences...
John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at ...
|
cena:
586,33 zł |
 |
Fennema's Food Chemistry
ISBN: 9781482208122 / Angielski / Miękka / 2017 / 1107 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The...This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5 |
cena:
361,98 zł |
 |
Fennema's Food Chemistry
ISBN: 9781482243611 / Angielski / Twarda / 2017 / 1124 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The...This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5 |
cena:
1128,08 zł |
 |
Food Proteins and Their Applications
ISBN: 9780824798208 / Angielski / Twarda / 1997 / 694 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specif...
|
cena:
1967,57 zł |
Czytaj nas na:
KrainaKsiazek.PL - Księgarnia Internetowa
