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SpringerBriefs in Food, Health, and Nutrition

Rasta: 41
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How to Reliably Test for GMOs
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Microarray Detection and Characterization of Bacterial Foodborne Pathogens
-15% su kodu: ENG15
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Fourier Transform Infrared Spectroscopy in Food Microbiology
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
-15% su kodu: ENG15
77,12 
90,73 
Išsiųsime per 11-15 d. d.
Statistics in Food Science and Nutrition
-15% su kodu: ENG15
91,15 
107,23 
Išsiųsime per 11-15 d. d.
Predictive Microbiology in Foods
-15% su kodu: ENG15
77,12 
90,73 
Išsiųsime per 11-15 d. d.
Bacterial Communication in Foods
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Food Structure and Moisture Transfer: A Modeling Approach
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Recent Developments in High Pressure Processing of Foods
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Hepatitis A Virus in Food: Detection and Inactivation Methods
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Pore Structure in Food: Simulation, Measurement and Applications
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Hepatitis E Virus: An Emerging Zoonotic and Foodborne Pathogen
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Sonocrystallization of Fats
-15% su kodu: ENG15
Knyga minkštu viršeliu
(0)
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Giardia as a Foodborne Pathogen
-15% su kodu: ENG15
Knyga minkštu viršeliu
(0)
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Computational Fluid Dynamics Applications in Food Processing
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Food in the Internet Age
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Cryptosporidium as a Foodborne Pathogen
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Techniques for Nanoencapsulation of Food Ingredients
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Dietary Supplement Regulation in the United States
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Food Freezing and Thawing Calculations
-15% su kodu: ENG15
Knyga minkštu viršeliu
(0)
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Formal and Informal Approaches to Food Policy
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Application of Modified Atmosphere Packaging on Quality of Selected Vegetables
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Food Biopreservation
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Yellow Alkaline Noodles: Processing Technology and Quality Improvement
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Detection and Typing Strategies for Pathogenic Escherichia coli
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Listeria monocytogenes in the Food Processing Environment
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Energy Use in Global Food Production: Considerations for Sustainable Food Security in the 21st Century
-15% su kodu: ENG15
Knyga minkštu viršeliu
(0)
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Alternative Routes to Oil Structuring
-15% su kodu: ENG15
71,98 
84,68 
Išsiųsime per 11-15 d. d.
Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
Rasta: 41
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