Reference Module in Food Science

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Reference Module in Food Science

This online Reference Module forms the definitive source for those entering, researching or teaching in any of the many disciplines making up this interdisciplinary area of study. This resource is designed to serve as an in depth and comprehensive compendium of Food sciences.

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2018
- Jg. (2018): Effect of Emerging Processing Technologies on Maillard Reactions
  
  Koubaa, Mohamed; Roohinejad, Shahin; Mungure, Tanyaradzwa E.; Alaa El-Din, Bekhit; Greiner, Ralf; Mallikarjunan, Kumar
2017
- Disinfestation of Grains Using “EVONTA e-3” Soft Electron Treatment
  
  Röder, Elisabeth; Röder, Olaf; Adler, Cornel
2016
- Jg. 2016: Nucleosides and Nucleotides in Milk
  
  S. 971
  
  Martin, Dierk; Schlimme, E.; Tait, David
2015
- Cream: Manufacture
  
  Hoffmann, Wolfgang
- Cream: Products
  
  S. 920
  
  Hoffmann, Wolfgang

Einordnung

Erscheinungsverlauf:: 2015 -
ISBN:: 978-0-08-100596-5
ZDB-ID:: 2932004-5
Sprache:: Englisch
Ressourcentyp:: Text
Erscheinungsort:: Amsterdam
Verlag:: Elsevier
DDC-Sachgruppe der DNB:: 630 Landwirtschaft, Veterinärmedizin
Link URL:: https://www.sciencedirect.com/science/referenceworks/9780081005965
Link URL:: https://www.sciencedirect.com/referencework/9780081005965/food-science