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Author(s)
Title
Year
Location
e-Book
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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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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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 |
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Advanced Dairy Chemistry (4th Edition)
Proteins : Applied Aspects
| Classification | |
|---|---|
| Series | Advanced Dairy Chemistry (4th Edition) |
| Publisher | Springer Science+Business Media |
| Year | 2016 |
| Pages | 498 |
| ISBN | 978 1 4939 2799 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
The Maillard Reaction Reconsidered : Cooking and Eating for Health
| Classification | |
|---|---|
| Publisher | Productivity Press / CRC Taylor & Francis Group |
| Year | 2016 |
| Pages | 438 |
| ISBN | 978 1 4822 4821 0 |
| Medium | Hardcover / Online im Internet |
| Location |
399 B
Borrow book |
| e-Book | Link |
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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
| Classification | |
|---|---|
| Publisher | John Wiley & Sons, Inc. |
| Year | 2016 |
| Pages | 522 |
| ISBN | 978 1 118 67420 8 |
| Medium | Paperback / Online im Internet |
| Location |
399 B
Borrow book |
| e-Book | Link |
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Dairy Chemistry and Biochemistry
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | Springer International Publishing AG |
| Year | 2015 |
| Pages | 584 |
| ISBN | 978 3 319 14891 5 |
| Medium | Hardcover / Online im Internet |
| Location |
399 B
Borrow book |
| e-Book | Link |
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Modeling and Control of Food Processes Set
Dimensional Analysis of Food Processes
| Classification | |
|---|---|
| Series | Modeling and Control of Food Processes Set |
| Publisher | ISTE |
| Year | 2015 |
| Pages | 337 |
| ISBN | 978 1 78548 040 9 |
| Medium | Online im Internet |
| e-Book | Link |
Food : The Chemistry of its Components
| Classification | |
|---|---|
| Edition | 6th ed. |
| Publisher | Royal Society of Chemistry |
| Year | 2015 |
| Pages | 599 |
| ISBN | 978 1 84973 880 4 |
| Medium | Paperback |
| Location |
399 B
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Springer-Lehrbuch
Lebensmittel-Warenkunde für Einsteiger
| Classification | |
|---|---|
| Edition | 2. Aufl. |
| Series | Springer-Lehrbuch |
| Publisher | Springer Spektrum |
| Year | 2015 |
| Pages | 417 |
| ISBN | 978 3 662 46279 9 |
| Medium | Paperback / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
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McCance and Widdowson's The Composition of Foods
| Classification | |
|---|---|
| Edition | 7th summary ed. |
| Publisher | RSC Publishing |
| Year | 2015 |
| Pages | 630 |
| ISBN | 978 1 84973 636 7 |
| Medium | Paperback |
| Location |
399 D
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Modeling and Control of Food Processes Set
Physical-Chemical Properties of Foods : New Tools for Prediction
| Classification | |
|---|---|
| Series | Modeling and Control of Food Processes Set |
| Publisher | ISTE |
| Year | 2015 |
| Pages | 95 |
| ISBN | 978 1 78548 007 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
The 10 Principles of Food Industry Sustainability
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2015 |
| Pages | 207 |
| ISBN | 978 1 118 44773 4 |
| Medium | Online im Internet |
| e-Book | Link |
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Food Engineering Series
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
| Classification | |
|---|---|
| Series | Food Engineering Series |
| Publisher | Springer Science+Business Media |
| Year | 2015 |
| Pages | 667 |
| ISBN | 978 1 4939 2577 3 |
| Medium | Online im Internet |
| e-Book | Link |
Food Science Text Series
An Introduction to the Physical Chemistry of Food
| Classification | |
|---|---|
| Series | Food Science Text Series |
| Publisher | Springer Science+Business Media |
| Year | 2014 |
| Pages | 182 |
| ISBN | 978 1 4939 0760 1 |
| Medium | Hardcover / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
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Encyclopedia of Meat Sciences
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | Elsevier Academic Press |
| Year | 2014 |
| ISBN | 978 0 12 384731 7 |
| Medium | Online im Internet |
| e-Book | Link |
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Food Science Text Series
Essentials of Food Science
| Classification | |
|---|---|
| Edition | 4th ed. |
| Series | Food Science Text Series |
| Publisher | Springer Science+Business Media |
| Year | 2014 |
| Pages | 495 |
| ISBN | 978 1 4614 9137 8 |
| Medium | Online im Internet |
| e-Book | Link |
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SpringerBriefs in Food, Health, and Nutrition
Formal and Informal Approaches to Food Policy
| Classification | |
|---|---|
| Series | SpringerBriefs in Food, Health, and Nutrition |
| Publisher | Springer International Publishing AG |
| Year | 2014 |
| Pages | 137 |
| ISBN | 978 3 319 04965 6 |
| Medium | Online im Internet |
| e-Book | Link |
The Chemistry of Food
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2014 |
| Pages | 1113 |
| ISBN | 978 1 118 38384 1 |
| Medium | Hardcover |
| Location |
399 C
Borrow book |
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SpringerBriefs in Molecular Science : Chemistry of Foods
The Influence of Chemistry on New Foods and Traditional Products
| Classification | |
|---|---|
| Series | SpringerBriefs in Molecular Science : Chemistry of Foods |
| Publisher | Springer International Publishing AG |
| Year | 2014 |
| Pages | 65 |
| ISBN | 978 3 319 11357 9 |
| Medium | Online im Internet |
| e-Book | Link |