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Title
Year
Location
e-Book
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Food Science Text Series
Essentials of Food Science
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Series | Food Science Text Series |
| Publisher | Springer Science+Business Media |
| Year | 2008 |
| Pages | 571 |
| ISBN | 978 0 387 69939 4 |
| Medium | Paperback / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
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Food Composition and Nutrition Tables = Die Zusammensetzung der Lebensmittel Nährwert-Tabellen = La Composition des Aliments Tableaux des Valeurs Nutritives
| Classification | |
|---|---|
| Edition | 7., rev. und erg. Aufl. |
| Publisher | Medpharm Scientific Publishers |
| Year | 2008 |
| Pages | 1364 |
| ISBN | 978 3 8047 5038 8 |
| Medium | Hardcover |
| Location |
399 D
Borrow book |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Food Emulsions and Foams : Based on the Proceedings of an International Symposium Organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986
| Classification | |
|---|---|
| Edition | Reprint |
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Woodhead Publishing Limited |
| Year | 2008 |
| Pages | 290 |
| ISBN | 978 1 85573 785 3 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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ACS Symposium Series
Functional Food and Health
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2008 |
| Pages | 514 |
| ISBN | 978 0 8412 6982 8 |
| Medium | Hardcover / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
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Springer - Lehrbuch
Lehrbuch der Lebensmittelchemie
| Classification | |
|---|---|
| Edition | 6., vollst. überarb. Aufl. |
| Series | Springer - Lehrbuch |
| Publisher | Springer-Verlag |
| Year | 2008 |
| Pages | 1118 |
| ISBN | 978 3 540 73201 3 |
| Medium | Hardcover / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
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Lehrbuch Lebensmittelchemie und Ernährung
| Classification | |
|---|---|
| Publisher | Springer-Verlag Wien |
| Year | 2008 |
| Pages | 739 |
| ISBN | 978 3 211 48649 8 |
| Medium | Online im Internet |
| e-Book | Link |
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Annals of the New York Academy of Sciences
The Maillard Reaction : Recent Advances in Food and Biomedical Sciences
| Classification | |
|---|---|
| Series | Annals of the New York Academy of Sciences |
| Publisher | The New York Academy of Sciences |
| Year | 2008 |
| Pages | 340 |
| ISBN | 978 1 57331 719 1 |
| Medium | Online im Internet |
| e-Book | Link |
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Trans Fatty Acids
| Classification | |
|---|---|
| Publisher | Blackwell Publishing Ltd. |
| Year | 2008 |
| Pages | 240 |
| ISBN | 978 1 4051 5691 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Chemical and Functional Properties of Food Components Series
Chemical and Functional Properties of Food Components
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Series | Chemical and Functional Properties of Food Components Series |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2007 |
| Pages | 532 |
| ISBN | 978 0 8493 9675 5 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Food Physics : Physical Properties - Measurement and Applications
| Classification | |
|---|---|
| Publisher | Springer-Verlag |
| Year | 2007 |
| Pages | 550 |
| ISBN | 978 3 540 34191 8 |
| Medium | Online im Internet |
| e-Book | Link |
Springer - Lehrbuch
Lebensmittelchemie
| Classification | |
|---|---|
| Edition | 6., vollst. überarb. Aufl. |
| Series | Springer - Lehrbuch |
| Publisher | Springer-Verlag |
| Year | 2007 |
| Pages | 497 |
| ISBN | 3 540 38181 3 |
| Medium | Hardcover / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
The Chemical Physics of Food
| Classification | |
|---|---|
| Publisher | Blackwell Publishing Ltd. |
| Year | 2007 |
| Pages | 247 |
| ISBN | 978 1 4051 2127 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Benders' Dictionary of Nutrition and Food Technology
| Classification | |
|---|---|
| Edition | 8th ed. |
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Woodhead Publishing Limited |
| Year | 2006 |
| Pages | 539 |
| ISBN | 1 84569 051 6 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Functional Foods and Nutraceuticals Series
Dictionary of Nutraceuticals and Functional Foods
| Classification | |
|---|---|
| Series | Functional Foods and Nutraceuticals Series |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2006 |
| Pages | 507 |
| ISBN | 0 8493 1572 7 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Advanced Dairy Chemistry (3rd Edition)
Lipids
| Classification | |
|---|---|
| Series | Advanced Dairy Chemistry (3rd Edition) |
| Publisher | Springer Science+Business Media |
| Year | 2006 |
| Pages | 801 |
| ISBN | 0 387 26364 0 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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ACS Symposium Series
Potential Health Benefits of Citrus
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2006 |
| Pages | 282 |
| ISBN | 0 8412 3957 6 |
| Medium | Hardcover / Online im Internet |
| Location |
399 C
Borrow book |
| e-Book | Link |
Springer Laboratory
Springer Laboratory Manuals in Polymer Science
Rheology Essentials of Cosmetic and Food Emulsions
| Classification | |
|---|---|
| Series | Springer Laboratory Springer Laboratory Manuals in Polymer Science |
| Publisher | Springer-Verlag |
| Year | 2006 |
| Pages | 180 |
| ISBN | 3 540 25553 2 |
| Medium | Online im Internet |
| e-Book | Link |
Taschenbuch für Lebensmittelchemiker : Lebensmittel - Bedarfsgegenstände - Kosmetika - Futtermittel
| Classification | |
|---|---|
| Edition | 2. Aufl. |
| Publisher | Springer-Verlag |
| Year | 2006 |
| Pages | 1083 |
| ISBN | 3 540 28198 3 |
| Medium | Online im Internet |
| e-Book | Link |
CRC Series in Contemporary Food Science
Food Emulsions : Principles, Practices, and Techniques
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Series | CRC Series in Contemporary Food Science |
| Publisher | CRC Press |
| Year | 2005 |
| Pages | 609 |
| ISBN | 0 8493 2023 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Maillard Reactions in Chemistry, Food, and Health
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Woodhead Publishing Limited |
| Year | 2005 |
| Pages | 440 |
| ISBN | 978 1 85573 792 1 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |