Emulsifiers in Food Technology

Edition

Edisi 1

ISBN/ISSN

1-4051-1802-4

Collation

xi, 244 hlm, 27 cm

Series Title

Emulsifiers in Food Technology

Call Number

638.04 WHI e

Food Technology - I

Edition

Edisi 1

ISBN/ISSN

-

Collation

291 Hlm; 27 cm

Series Title

Food Technology - I

Call Number

663.01 SIN f

Chemical and Functional Properties of Food Lipids

This book differs from the standard text on lipid chemistry.

Computer Applications In Food Technology

Edition

Edisi 1

ISBN/ISSN

-

Collation

-

Series Title

Computer Applications In Food Technology

Call Number

574.1 SIN c

Milk And Milk Products

Edition

Edisi 1

ISBN/ISSN

-

Collation

454 hal, 23 cm

Series Title

Milk And Milk Products

Call Number

637.1 Hen m

Physical Properties of Fats, Oils, and Emulsifiers

Edition

-

ISBN/ISSN

0-935315-95-0

Collation

260 hal, 21 cm

Series Title

NULL

Call Number

665 Wid p c1

Oils and Fats Authentication

This book provides an overview of the methods relevant to authentication of the major oils and fats.

The Chemistry and Technology of LEATHER

Edition

vol 2

ISBN/ISSN

0-88275-886-1

Collation

554 hal, 23,5 cm

Series Title

NULL

Call Number

612.7 Fla t c1

Handbook of incides of food quality and authenticity

Assessment of food quality has all along been in terms of wholesomeness, acceptability and adulteration.

Handbook of indices of food quality and authenticy

Assessment of food quality has all along been in terms of wholesomeness, acceptability and adulteration.