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Author(s)
Title
Year
Location
e-Book
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Food Engineering Series
High Pressure Processing of Food : Principles, Technology and Applications
| Classification | |
|---|---|
| Series | Food Engineering Series |
| Publisher | Springer Science+Business Media |
| Year | 2016 |
| Pages | 762 |
| ISBN | 978 1 4939 3233 7 |
| Medium | Online im Internet |
| e-Book | Link |
Food Engineering Series
Imaging Technologies and Data Processing for Food Engineers
| Classification | |
|---|---|
| Series | Food Engineering Series |
| Publisher | Springer International Publishing AG |
| Year | 2016 |
| Pages | 353 |
| ISBN | 978 3 319 24733 5 |
| Medium | Online im Internet |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2016 |
| Pages | 282 |
| ISBN | 978 1 78242 447 5 |
| Medium | Online im Internet |
| e-Book | Link |
Innovation Strategies in the Food Industry : Tools for Implementation
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2016 |
| Pages | 313 |
| ISBN | 978 0 12 803751 5 |
| Medium | Online im Internet |
| e-Book | Link |
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Innovative Food Processing Technologies : Extraction, Separation, Component Modification, and Process Intensification
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2016 |
| Pages | 481 |
| ISBN | 978 0 08 100294 0 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Insects as Sustainable Food Ingredients : Production, Processing and Food Applications
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2016 |
| Pages | 385 |
| ISBN | 978 0 12 802856 8 |
| Medium | Online im Internet |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Integrating the Packaging and Product Experience in Food and Beverages : A Road-Map to Consumer Satisfaction
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2016 |
| Pages | 191 |
| ISBN | 978 0 08 100356 5 |
| Medium | Online im Internet |
| e-Book | Link |
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Introducing Food Science
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2016 |
| Pages | 437 |
| ISBN | 978 1 4822 0974 7 |
| Medium | Paperback |
| Location |
399 A
Borrow book |
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Introduction to Food Manufacturing Engineering
| Classification | |
|---|---|
| Publisher | Springer Science+Business Media |
| Year | 2016 |
| Pages | 179 |
| ISBN | 978 981 10 0441 4 |
| Medium | Online im Internet |
| e-Book | Link |
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Lebensmittelchemie
| Classification | |
|---|---|
| Edition | 8., neu bearb. und aktual. Aufl. |
| Publisher | Springer Spektrum |
| Year | 2016 |
| Pages | 679 |
| ISBN | 978 3 662 47111 1 |
| Medium | Paperback / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
Contemporary Food Engineering Series
Light Scattering Technology for Food Property, Quality and Safety Assessment
| Classification | |
|---|---|
| Series | Contemporary Food Engineering Series |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2016 |
| Pages | 459 |
| ISBN | 978 1 4822 6334 3 |
| Medium | Online im Internet |
| e-Book | Link |
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Chemical and Functional Properties of Food Components Series
Meat Quality : Genetic and Environmental Factors
| Classification | |
|---|---|
| Series | Chemical and Functional Properties of Food Components Series |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2016 |
| Pages | 472 |
| ISBN | 978 1 4822 2031 5 |
| Medium | Online im Internet |
| e-Book | Link |
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Integrating Food Science and Engineering Knowledge Into the Food Chain
Modernization of Traditional Food Processes and Products
| Classification | |
|---|---|
| Series | Integrating Food Science and Engineering Knowledge Into the Food Chain |
| Publisher | Springer Science+Business Media |
| Year | 2016 |
| Pages | 205 |
| ISBN | 978 1 4899 7669 7 |
| Medium | Online im Internet |
| e-Book | Link |
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Non-Bovine Milk and Milk Products
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2016 |
| Pages | 273 |
| ISBN | 978 0 12 803361 6 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
| Classification | |
|---|---|
| Publisher | American Oil Chemists' Society |
| Year | 2016 |
| Pages | 542 |
| ISBN | 978 1 63067 056 6 |
| Medium | Online im Internet |
| e-Book | Link |
Peanuts : Processing Technology and Product Development
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2016 |
| Pages | 379 |
| ISBN | 978 0 12 809595 9 |
| Medium | Online im Internet |
| e-Book | Link |
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Plastics Packaging : Properties, Processing, Applications, and Regulations
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Publisher | Carl Hanser Verlag |
| Year | 2016 |
| Pages | 464 |
| ISBN | 978 3 446 40790 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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SpringerBriefs in Food, Health, and Nutrition
Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality
| Classification | |
|---|---|
| Series | SpringerBriefs in Food, Health, and Nutrition |
| Publisher | Springer International Publishing AG |
| Year | 2016 |
| Pages | 69 |
| ISBN | 978 3 319 23044 3 |
| Medium | Online im Internet |
| e-Book | Link |
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Postharvest Management Approaches for Maintaining Quality of Fresh Produce
| Classification | |
|---|---|
| Publisher | Springer International Publishing AG |
| Year | 2016 |
| Pages | 222 |
| ISBN | 978 3 319 23581 3 |
| Medium | Online im Internet |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
A Complete Course in Canning and Related Processes (14th Edition)
Processing Procedures for Canned Food Products
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition A Complete Course in Canning and Related Processes (14th Edition) |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2016 |
| Pages | 493 |
| ISBN | 978 0 85709 679 1 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |