Atnaujintas knygų su minimaliais defektais pasiūlymas! Naršykite ČIA >>

Kategorija „Food chemistry / Food science“

Rasta: 32
  1. 1
  2. 2
Isolation and application of phenolic compounds as antifungal agents with particular reference to alk(en)ylresorcinols from rye bran (Band 4)
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
38,73 
43,03 
Išsiųsime per 11-15 d. d.
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing (Band 5)
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
38,61 
42,90 
Išsiųsime per 11-15 d. d.
The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products: A Project Report in Advanced Food Chemistry
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
23,25 
25,83 
Išsiųsime per 11-15 d. d.
Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
167,09 
185,66 
Išsiųsime per 11-15 d. d.
Biomaterials in Regenerative Medicine
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
200,77 
223,08 
Išsiųsime per 11-15 d. d.
Electrostatics
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
167,09 
185,66 
Išsiųsime per 11-15 d. d.
Ion Exchange Resins and Synthetic Adsorbents in Food Processing: Second Edition
-10% su kodu: ENG10
28,49 
31,66 
Išsiųsime per 11-15 d. d.
Comparison of Honey Quality of Kangra and Bilaspur District of Himachal Pradesh
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
36,22 
40,24 
Išsiųsime per 11-15 d. d.
Role of glutathione and Botrytis cinerea laccase activities in wine quality
-10% su kodu: ENG10
54,25 
60,28 
Išsiųsime per 11-15 d. d.
Current Topics in Biochemical Engineering
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
167,09 
185,66 
Išsiųsime per 11-15 d. d.
CHINESE NATIONAL ALCOHOLS: BAIJIU AND HUANGJIU
-10% su kodu: ENG10
219,92 
244,35 
Išsiųsime per 11-15 d. d.
Degradation of Ascorbic Acid in Different Temperatures. The Influence of Temperature on Vitamin C
-10% su kodu: ENG10
20,66 
22,95 
Išsiųsime per 11-15 d. d.
Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production
-10% su kodu: ENG10
69,80 
77,55 
Išsiųsime per 11-15 d. d.
Hemisynthesis of phenolic metabolites
-10% su kodu: ENG10
54,25 
60,28 
Išsiųsime per 11-15 d. d.
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
-10% su kodu: ENG10
69,80 
77,55 
Išsiųsime per 11-15 d. d.
Fresh-cut apples: Aspects of respiration, sanitation and storage conditions affecting quality and volatile synthesis
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
72,27 
80,30 
Išsiųsime per 11-15 d. d.
Advances in cultured meat technology
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
415,58 
461,76 
Išsiųsime per 11-15 d. d.
Agro and Food Processing Technologies: Proceedings of NERC 2022
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
350,64 
389,60 
Išsiųsime per 11-15 d. d.
Natto: History, Science, and Technology
-10% su kodu: ENG10
51,52 
57,24 
Išsiųsime per 11-15 d. d.
A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications
-10% su kodu: ENG10
28,99 
32,21 
Išsiųsime per 11-15 d. d.
Food Byproducts Management and Their Utilization
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
463,40 
514,89 
Išsiųsime per 11-15 d. d.
Biotechnology: Crafting a Sustainable Future
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
52,39 
58,21 
Išsiųsime per 11-15 d. d.
Chemistry Made Easy: A Students Guide to Understanding the Elements
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
48,35 
53,72 
Išsiųsime per 11-15 d. d.
Phytotechnology: A Sustainable Platform for the Development of Herbal Products
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
183,17 
203,52 
Išsiųsime per 11-15 d. d.
FOOD CHEMISTRY
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
40,61 
45,12 
Išsiųsime per 11-15 d. d.
Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
418,75 
465,28 
Išsiųsime per 11-15 d. d.
Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
416,28 
462,53 
Išsiųsime per 11-15 d. d.
Food Safety: Contaminants and Risk Assessment
-10% su kodu: ENG10
Knyga kietu viršeliu
(0)
392,37 
435,97 
Išsiųsime per 11-15 d. d.
Agro and Food Processing Technologies: Proceedings of NERC 2022
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
350,64 
389,60 
Išsiųsime per 11-15 d. d.
A History of Innovation: Pioneering Metathesis for High-Performance Resins
-10% su kodu: ENG10
Knyga minkštu viršeliu
(0)
36,00 
40,00 
Išsiųsime per 11-15 d. d.
Rasta: 32
  1. 1
  2. 2