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Author(s)
Title
Year
Location
e-Book
e-Book

Woodhead Publishing Series in Food Science, Technology and Nutrition
Handbook of Natural Antimicrobials for Food Safety and Quality

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing
Year2015
Pages412
ISBN978 1 78242 034 7
Medium Hardcover / Online im Internet
Location 400 E
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e-Book Link
e-Book

Woodhead Publishing Series in Food Science, Technology and Nutrition
Heat Treatment for Insect Control : Developments and Applications

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages99
ISBN978 0 85709 776 7
Medium Hardcover / Online im Internet
Location 516 D
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e-Book Link
e-Book
;

Food Engineering Series
High Pressure Fluid Technology for Green Food Processing

Classification
SeriesFood Engineering Series
PublisherSpringer International Publishing AG
Year2015
Pages517
ISBN978 3 319 10610 6
Medium Online im Internet
e-Book Link
e-Book
;

How Flavor Works : The Science of Taste and Aroma

Classification
PublisherWiley-Blackwell
Year2015
Pages225
ISBN978 1 118 86547 7
Medium Online im Internet
e-Book Link
e-Book

Woodhead Publishing Series in Food Science, Technology and Nutrition
Improving and Tailoring Enzymes for Food Quality and Functionality

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages241
ISBN978 1 78242 285 3
Medium Online im Internet
e-Book Link
e-Book
;

Improving Food Quality with Novel Food Processing Technologies

Classification
PublisherCRC Press Taylor & Francis Group
Year2015
Pages466
ISBN978 1 4665 0724 1
Medium Online im Internet
e-Book Link
e-Book
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Springer-Lehrbuch
Lebensmittel-Warenkunde für Einsteiger

Classification
Edition2. Aufl.
SeriesSpringer-Lehrbuch
PublisherSpringer Spektrum
Year2015
Pages417
ISBN978 3 662 46279 9
Medium Paperback / Online im Internet
Location 399 A
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e-Book
;
;

Special Publication Royal Society of Chemistry
Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance

Classification
SeriesSpecial Publication Royal Society of Chemistry
PublisherRoyal Society of Chemistry
Year2015
Pages223
ISBN978 1 78262 031 0
Medium Online im Internet
e-Book Link
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McCance and Widdowson's The Composition of Foods

Classification
Edition7th summary ed.
PublisherRSC Publishing
Year2015
Pages630
ISBN978 1 84973 636 7
Medium Paperback
Location 399 D
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e-Book
;

IFT Press Series
Membrane Processing for Dairy Ingredient Separation

Classification
SeriesIFT Press Series
PublisherWiley-Blackwell
Year2015
Pages275
ISBN978 1 118 59017 1
Medium Online im Internet
e-Book Link
e-Book
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Microbial Food Safety and Preservation Techniques

Classification
PublisherCRC Press Taylor & Francis Group
Year2015
Pages524
ISBN978 1 4665 9306 0
Medium Online im Internet
Location Borrow book
e-Book Link
e-Book

Microencapsulation and Microspheres for Food Applications

Classification
PublisherElsevier Academic Press
Year2015
Pages416
ISBN978 0 12 800350 3
Medium Online im Internet
e-Book Link
e-Book
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Food Engineering Series
Minimally Processed Foods : Technologies for Safety, Quality, and Convenience

Classification
SeriesFood Engineering Series
PublisherSpringer International Publishing AG
Year2015
Pages306
ISBN978 3 319 10676 2
Medium Online im Internet
e-Book Link
e-Book
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Modeling Food Processing Operations

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages347
ISBN978 1 78242 284 6
Medium Online im Internet
Location Borrow book
e-Book Link
e-Book
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;

IFT Press Series
Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients

Classification
SeriesIFT Press Series
PublisherWiley-Blackwell
Year2015
Pages388
ISBN978 1 118 46220 1
Medium Online im Internet
e-Book Link
e-Book
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Woodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture
Novel Ingredients and Processing Techniques

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages265
ISBN978 1 78242 333 1
Medium Online im Internet
e-Book Link
e-Book

IFST Advances in Food Science Book Series
Nutraceutical and Functional Food Processing Technology

Classification
SeriesIFST Advances in Food Science Book Series
PublisherWiley-Blackwell
Year2015
Pages382
ISBN978 1 118 50494 9
Medium Online im Internet
e-Book Link
e-Book
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Modeling and Control of Food Processes Set
Physical-Chemical Properties of Foods : New Tools for Prediction

Classification
SeriesModeling and Control of Food Processes Set
PublisherISTE
Year2015
Pages95
ISBN978 1 78548 007 2
Medium Online im Internet
Location Borrow book
e-Book Link
e-Book

Processing and Impact on Active Components in Food

Classification
PublisherElsevier Academic Press
Year2015
Pages699
ISBN978 0 12 404699 3
Medium Online im Internet
e-Book Link
e-Book

SpringerBriefs in Molecular Science : Chemistry of Foods
Safety Protocols in the Food Industry and Emerging Concerns

Classification
SeriesSpringerBriefs in Molecular Science : Chemistry of Foods
PublisherSpringer International Publishing AG
Year2015
Pages98
ISBN978 3 319 16491 5
Medium Online im Internet
e-Book Link