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概要
书目信息
主题
Food - Effect of heat on.
概要
作品:
9 作品在 6 项出版品 6 种语言
书目信息
Non-thermal food engineering operations[electronic resource] /
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(书目-语言数据,印刷品)
Engineering aspects of thermal food processing[electronic resource] /
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(书目-语言数据,印刷品)
Simply sous vide :[soups to casseroles to cakes] /
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(书目-语言数据,印刷品)
Thermal processing of packaged foods[electronic resource] /
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(书目-语言数据,印刷品)
The chemistry of thermal food processing procedures[electronic resource] /
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(书目-电子资源)
Saveurs & santé :la cuisine sous vide /
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(书目-语言数据,印刷品)
Novel technologies and systems for food preservation[electronic resource] /
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(书目-电子资源)
Essentials of thermal processing[electronic resource] /
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(书目-电子资源)
主题
Chemistry.
Chemistry/Food Science, general.
Biochemistry, general.
Biomedical Engineering.
Food
Food industry and trade
Food
Food industry and trade.
Sous-vide cooking.
Food
Chemistry.
Food
Food Science.
Chemistry.
Manufacturing, Machines, Tools.
Food
Analytical Chemistry.
Food industry and trade.
Food Science.
Sous-vide cooking.
Food
Food
Food industry and trade
Food
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