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

Hazard Analysis and Risk Based Preventative Controls : Building a (Better) Food Safety Plan

Classification
PublisherElsevier Academic Press
Year2018
Pages235
ISBN978 0 12 811188 8
Medium Online im Internet
e-Book Link
e-Book
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Hazard Analysis and Risk-Based Preventive Controls : Improving Food Safety in Human Food Manufacturing for Food Businesses

Classification
PublisherElsevier Academic Press
Year2018
Pages229
ISBN978 0 12 809475 4
Medium Online im Internet
e-Book Link
e-Book

Hidden Persuaders in Cocoa and Chocolate : A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Classification
PublisherElsevier Woodhead Publishing
Year2018
Pages143
ISBN978 0 12 815447 2
Medium Online im Internet
e-Book Link
e-Book
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Kent's Technology of Cereals : An Introduction for Students of Food Science and Agriculture

Classification
Edition5th ed.
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2018
Pages900
ISBN978 0 08 100529 3
Medium Online im Internet
e-Book Link
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Springer-Lehrbuch
Lebensmittelanalytik

Classification
Edition6., erw. u. voll. über. Aufl.
SeriesSpringer-Lehrbuch
PublisherSpringer Spektrum
Year2018
Pages716
ISBN978 3 662 55721 1
Medium Paperback
Location 400 C
Borrow book
e-Book
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Functional Foods Science and Technology Series
Measurement of Antioxidant Activity & Capacity : Recent Trends and Applications

Classification
SeriesFunctional Foods Science and Technology Series
PublisherJohn Wiley & Sons Ltd.
Year2018
Pages337
ISBN978 1 119 13535 7
Medium Hardcover / Online im Internet
Location 399 C
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e-Book Link
e-Book

Mechanism and Theory in Food Chemistry

Classification
Edition2nd ed.
PublisherSpringer International Publishing AG
Year2018
Pages450
ISBN978 3 319 50765 1
Medium Online im Internet
e-Book Link
e-Book
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Handbook of Food Bioengineering
Microbial Contamination and Food Degradation

Classification
SeriesHandbook of Food Bioengineering
PublisherElsevier Academic Press
Year2018
Pages487
ISBN978 0 12 811515 2
Medium Online im Internet
e-Book Link
e-Book
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Handbook of Food Bioengineering
Natural and Artificial Flavoring Agents and Food Dyes

Classification
SeriesHandbook of Food Bioengineering
PublisherElsevier Academic Press
Year2018
Pages542
ISBN978 0 12 811518 3
Medium Online im Internet
e-Book Link
e-Book

Peanut Processing Characteristics and Quality Evaluation

Classification
PublisherSpringer Nature Singapore Pte Ltd.
Year2018
Pages545
ISBN978 981 10 6174 5
Medium Online im Internet
e-Book Link
e-Book

Post-Fermentation and -Distillation Technology : Stabilization, Aging, and Spoilage

Classification
PublisherCRC Press Taylor & Francis Group
Year2018
Pages282
ISBN978 1 4987 7869 5
Medium Online im Internet
e-Book Link
e-Book
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Food Science Text Series
Principles of Food Chemistry

Classification
Edition4th ed.
SeriesFood Science Text Series
PublisherSpringer International Publishing AG
Year2018
Pages607
ISBN978 3 319 63605 4
Medium Hardcover / Online im Internet
Location 399 A
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e-Book Link
e-Book

Woodhead Publishing Series in Food Science, Technology and Nutrition
Proteins in Food Processing

Classification
Edition2nd ed.
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2018
Pages654
ISBN978 0 08 100722 8
Medium Online im Internet
e-Book Link
e-Book
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Food Microbiology and Food Safety Series : Practical Approaches
Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Classification
SeriesFood Microbiology and Food Safety Series : Practical Approaches
PublisherSpringer International Publishing AG
Year2018
Pages303
ISBN978 3 319 68175 7
Medium Online im Internet
e-Book Link
e-Book
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Sago Palm : Multiple Contributions to Food Security and Sustainable Livelihoods

Classification
PublisherSpringer Nature Singapore Pte Ltd.
Year2018
Pages330
ISBN978 981 10 5268 2
Medium Online im Internet
e-Book Link
e-Book

Woodhead Publishing Series in Food Science, Technology and Nutrition
Sustainable Recovery and Reutilization of Cereal Processing By-Products

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2018
Pages337
ISBN978 0 08 102162 0
Medium Online im Internet
e-Book Link
e-Book
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Springer Reference Reference Series in Phytochemistry
Sweeteners : Pharmacology, Biotechnology, and Applications

Classification
SeriesSpringer Reference Reference Series in Phytochemistry
PublisherSpringer International Publishing AG
Year2018
Pages657
ISBN978 3 319 27026 5
Medium Online im Internet
e-Book Link

The Maillard Reaction : An Overview

Classification
PublisherNova Science Publishers
Year2018
Pages146
ISBN978 1 5361 4539 7
Medium Paperback
Location 399 B
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e-Book
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Handbook of Food Bioengineering
Therapeutic Foods

Classification
SeriesHandbook of Food Bioengineering
PublisherElsevier Academic Press
Year2018
Pages511
ISBN978 0 12 811517 6
Medium Online im Internet
e-Book Link
e-Book
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SpringerBriefs in Molecular Science : Chemistry of Foods
Thermal Treatments of Canned Foods

Classification
SeriesSpringerBriefs in Molecular Science : Chemistry of Foods
PublisherSpringer International Publishing AG
Year2018
Pages53
ISBN978 3 319 74131 4
Medium Online im Internet
e-Book Link