Handbook of Nutritive Value of Processed Food: Volume 1:...

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Handbook of Nutritive Value of...

Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use

Miloslav Rechcigl (Editor)

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এই বইটি আপনার কতটা পছন্দ?

ফাইলের মান কিরকম?

মান নির্ণয়ের জন্য বইটি ডাউনলোড করুন

ডাউনলোড করা ফাইলগুলির মান কিরকম?

First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.

ক্যাটাগোরিগুলো:

Science (General)

সাল:

1982

সংস্করণ:

1

প্রকাশক:

CRC Press

ভাষা:

english

ISBN 10:

1000695913

ISBN 13:

9781000697452

ফাইল:

PDF, 43.39 MB

IPFS:

,

english, 1982

অনলাইনে পড়া

তে রূপান্তর প্রক্রিয়া চলছে

-এ রূপান্তর ব্যর্থ হয়েছে

আপনি আগ্রহী হতে পারেন

Susan E. Gebhardt Robin G. Thomas — Nutritive Value of Foods (Home and Garden Bulletin)

Irwin A. Taub, R. Paul Singh — Food Storage Stability

Leif H Skibsted; Jens Risbo; Mogens L Andersen — Chemical deterioration and physical instability of food and beverages

F. Francis — Encyclopedia of Food Science and Technology

Abbatemarco, C. (1993) — Heating behavior and quality factor retention in canned foods as influenced by thermal processing in a rotary autoclave - McGill University

Hui Y.H. — Handbook of Food Science, Technology, and Engineering. Volume 1-4, part 2

Author Unknown — Food Processing and Nutrition

E.M. Mrak and George F. Stewart (Eds.) — Advances in Food Research 1

E.M. Mrak and George F. Stewart (Eds.) — Advances in Food Research 3

E.M. Mrak and G.F. Stewart (Eds.) — Advances in Food Research 4

C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.) — Advances in Food Research, Vol. 18

Steve L Taylor — Cumulative index: volumes 1-45

George F. Stewart, Maynard A. Amerine, Bernard S. Schweigert and John Hawthorn (Auth.) — Introduction to Food Science and Technology

Fereidoon Shahidi, Chi-Tang Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen (eds.) — Process-Induced Chemical Changes in Food

R. A. Lawrie (Eds.) — Proteins As Human Food. Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969

Mohammad Shafiur Rahman — Handbook of Food Preservation, Third Editon

Y. H. Hui (Editor); E. Özgül Evranuz (Editor) — Handbook of Vegetable Preservation and Processing

Khan, Muhammad Issa; Sameen, Aysha — Animal sourced foods for developing economies: preservation, nutrition, and safety

Endel Karmas (editor), Robert S. Harris (editor) — Nutritional Evaluation of Food Processing, 3rd edition

Nirmal Sinha Ph.D., Y.H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M.L. Nollet PhD, Eyal Shimoni, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal — Handbook of food products manufacturing

Frederick J. Francis — Wiley Encyclopedia of Food Science and Technology, 4 Volume Set

Jennifer A. Woolfe — The Potato in the Human Diet

Rahman, Shafiur — Handbook of food preservation

Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip — Handbook of Vegetable Preservation and Processing (Food Science and Technology)

Tung-Ching Lee and Hie-Joon Kim (Eds.) — Chemical Markers for Processed and Stored Foods

Irwin A. Taub, R. Paul Singh — Food Storage Stability

Davídek, Jirí — Natural toxic compounds of foods : formation and change during processing and storage

T P Coultate, Royal Society of Chemistry (Great Britain) — Food : the chemistry of its components

T.P. Coultate — Food

Norman W. Desrosier — Elements of Food Technology

John T.R. Nickerson, Louis J. Ronsivalli — Elementary Food Science

Eleanor F. Eckstein — Food, People, and Nutrition

Meghwal, Murlidhar — State-of-the-art technologies in food science: human health, emerging issues, and specialty topics

M. Shafiur Rahman (editor) — Handbook of Food Preservation

Meenakshi Paul — Effects of food processing on bioactive compounds

Evranuz, E. Özgül.; Hui, Yiu H — Handbook of vegetable preservation and processing

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