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Zbirka: Tehnologija živil in pijače
155 rezultatov
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Introduction To Brewing And Fermentation Science: Essential Knowledge For Those Dedicated To Brewing Better Beer(2021)111,31 €
Introduction To Brewing And Fermentation Science: Essential Knowledge For Those Dedicated To Brewing Better Beer
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Biodynamic Wine Growing(2021)This fascinating book explores the nature of grape vines and their relationship to the environment in a beautifully illustrated guide by biodynamic wine expert Jean-Michel Florin.27,79 €
Biodynamic Wine Growing
This fascinating book explores the nature of grape vines and their relationship to the environment in a beautifully illustrated guide by biodynamic wine expert Jean-Michel Florin.
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State-of-the-Art Technologies in Food Science - Human Health, Emerging Issues and Specialty Topics(2018)Vezava: Trda158,00 €
State-of-the-Art Technologies in Food Science - Human Health, Emerging Issues and Specialty Topics
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The Taste of Bread: A translation of Le Gout du Pain, comment le preserver, comment le retrouver(2013) RAYMOND CALVELVezava: Mehka170,09 €
RAYMOND CALVEL
The Taste of Bread: A translation of Le Gout du Pain, comment le preserver, comment le retrouver
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Bioactive Compounds in Foods: Effects of Processing and Storage(2002)This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.15,75 €
Bioactive Compounds in Foods: Effects of Processing and Storage
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
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Postharvest Pathology of Fresh Horticultural Produce(2019)Describes the most important postharvest diseases of fruits and vegetables, symptoms, key aspects related to infection and epidemiology, and both conventional and innovative management strategies. Fruit diseases, molecular insights in pathogenicity, quies307,13 €
Postharvest Pathology of Fresh Horticultural Produce
Describes the most important postharvest diseases of fruits and vegetables, symptoms, key aspects related to infection and epidemiology, and both conventional and innovative management strategies. Fruit diseases, molecular insights in pathogenicity, quies
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Sensory Evaluation Techniques(2015) CIVILLE, GAIL VANCE,CARR, B. THOMASThis new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Comprehensively reorganized, revised, and updated,236,25 €
CIVILLE, GAIL VANCE,CARR, B. THOMAS
Sensory Evaluation Techniques
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Comprehensively reorganized, revised, and updated,
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Microbial Food Safety(2017) WOLF-HALL, CHARLENE (SOUTH DAKOTA STATE UNIVERSITY, USA),NGANJE, WILLIAM (NORTH DAKOTA STATE UNIVERSITY, USA)This interdisciplinary, full-colour textbook describes microbial contaminants from plants, fungi and animal products that are potentials risk to humans, reviewing their origin, risk, prevention and control. Using models to explain concepts, it shows inter67,82 €
WOLF-HALL, CHARLENE (SOUTH DAKOTA STATE UNIVERSITY, USA),NGANJE, WILLIAM (NORTH DAKOTA STATE UNIVERSITY, USA)
Microbial Food Safety
This interdisciplinary, full-colour textbook describes microbial contaminants from plants, fungi and animal products that are potentials risk to humans, reviewing their origin, risk, prevention and control. Using models to explain concepts, it shows inter
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Handbook of Research on Food Science and Technology(2019)Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioac109,86 €
Handbook of Research on Food Science and Technology
Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioac
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Handbook of Research on Food Science and Technology(2019)Volume 2 of the 3-volume set focuses on food biotechnology and microbiology. The chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical m109,86 €
Handbook of Research on Food Science and Technology
Volume 2 of the 3-volume set focuses on food biotechnology and microbiology. The chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical m
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Fundamentals of Food Process Engineering(2018) TOLEDO, ROMEO T.,SINGH, RAKESH K.,KONG, FANBINWhile continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised.79,73 €
TOLEDO, ROMEO T.,SINGH, RAKESH K.,KONG, FANBIN
Fundamentals of Food Process Engineering
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised.
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Compendium of food additive specifications(2018) JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES,FOOD AND AGRICULTURE ORGANIZATION,WORLD HEALTH ORGANIZATIONProvides information on the identity and purity of food additives used directly in foods or in food production. The main objectives are to identify the food additives that have been subjected to testing for safety, to ensure that additives are of the qual7,57 €
JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES,FOOD AND AGRICULTURE ORGANIZATION,WORLD HEALTH ORGANIZATION
Compendium of food additive specifications
Provides information on the identity and purity of food additives used directly in foods or in food production. The main objectives are to identify the food additives that have been subjected to testing for safety, to ensure that additives are of the qual
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Food Chemistry(2022) MILLER, DENNIS D. (CORNELL UNIVERSITY, ITHACA, NEW YORK),YEUNG, C. K.96,24 €
MILLER, DENNIS D. (CORNELL UNIVERSITY, ITHACA, NEW YORK),YEUNG, C. K.
Food Chemistry
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Children's Food: Marketing and innovation(1997) SMITH, G.The purpose of this book is to serve as essential reading for those innovating and marketing food products for children as well as those determined to better understand the children's marketplace in order to ensure that it is administered in a manner cons27,56 €
SMITH, G.
Children's Food: Marketing and innovation
The purpose of this book is to serve as essential reading for those innovating and marketing food products for children as well as those determined to better understand the children's marketplace in order to ensure that it is administered in a manner cons
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