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Flat Bread Technology

Jalal Qarooni

Chemistry and Material Science (R0)

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簡介

類別

Food Industry & Science

關於本書

語言：English
ISBN：9781461311751
發行日期：2015年4月23日
出版商：Springer US

出版單位：Springer
檔案格式：EPUB2
檔案大小：8.70 MB
下載選項：EPUB2 (Adobe DRM)

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這是我們的香港商店。

Flat Bread Technology

為什麼要和我們一起閱讀？

簡介

關於本書

書籍詳細資料

如何閱讀

延伸閱讀

Cooked

Probiotics

Citrus Essential Oils

Chemistry and Biology of Winemaking

Lipid Oxidation

Principles and Applications of Modified Atmosphere Packaging of Foods

Life Cycle Assessment in the Agri-food Sector

Emerging Technologies for Food Processing

Biosurfactants in Food

Science and Technology of Fruit Wine Production

Oxidation in Foods and Beverages and Antioxidant Applications

Lipid Hydroperoxide-Derived Modification of Biomolecules

The Cold Storage of Apple Cider

Practical Food Rheology

Cyclic β-Glucans from Microorganisms

Food Hygiene Auditing

Foodborne Pathogens

How Flavor Works

Microorganisms in Foods 8

Wine Safety, Consumer Preference, and Human Health

Functional Dietary Lipids

Meals in Science and Practice

Seasoning Savvy

Dairy Chemistry and Biochemistry

Brewing A Practical Approach

Food Quality, Safety and Technology

Pesticide Residue in Foods

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Global Cheesemaking Technology

Plant Secondary Metabolites, Three-Volume Set

The European Polysaccharide Network of Excellence (EPNOE)

Dairy Processing

Metabolism and Pathophysiology of Bariatric Surgery

Resistant Starch

Fungi and Food Spoilage

Viruses in Food and Water

Improving Seafood Products for the Consumer

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

Chiral Recognition in Separation Methods

Handbook of Grape Processing By-Products

Rheology of Biological Soft Matter

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Organic Farming, Prototype for Sustainable Agricultures

你喜歡這本書嗎？

電子書

有聲書

為什麼要和我們一起閱讀？

延伸閱讀

Cooked

Probiotics

Citrus Essential Oils

Chemistry and Biology of Winemaking

Lipid Oxidation

Principles and Applications of Modified Atmosphere Packaging of Foods

Life Cycle Assessment in the Agri-food Sector

Emerging Technologies for Food Processing

Biosurfactants in Food

Science and Technology of Fruit Wine Production

Oxidation in Foods and Beverages and Antioxidant Applications

Lipid Hydroperoxide-Derived Modification of Biomolecules

The Cold Storage of Apple Cider

Practical Food Rheology

Cyclic β-Glucans from Microorganisms

Food Hygiene Auditing

Foodborne Pathogens

How Flavor Works

Microorganisms in Foods 8

Wine Safety, Consumer Preference, and Human Health

Functional Dietary Lipids

Meals in Science and Practice

Seasoning Savvy

Dairy Chemistry and Biochemistry