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書目資訊
主題
Food - Effect of heat on.
概要
作品:
9 作品在 6 項出版品 6 種語言
書目資訊
Non-thermal food engineering operations[electronic resource] /
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(書目-語言資料,印刷品)
Engineering aspects of thermal food processing[electronic resource] /
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(書目-語言資料,印刷品)
Simply sous vide :[soups to casseroles to cakes] /
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(書目-語言資料,印刷品)
Thermal processing of packaged foods[electronic resource] /
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(書目-語言資料,印刷品)
The chemistry of thermal food processing procedures[electronic resource] /
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(書目-電子資源)
Saveurs & santé :la cuisine sous vide /
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(書目-語言資料,印刷品)
Novel technologies and systems for food preservation[electronic resource] /
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(書目-電子資源)
Essentials of thermal processing[electronic resource] /
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(書目-電子資源)
主題
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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