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Author(s)
Title
Year
Location
e-Book
;
Microbial Food Safety and Preservation Techniques
| Classification | |
|---|---|
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2015 |
| Pages | 524 |
| ISBN | 978 1 4665 9306 0 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Microencapsulation and Microspheres for Food Applications
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2015 |
| Pages | 416 |
| ISBN | 978 0 12 800350 3 |
| Medium | Online im Internet |
| e-Book | Link |
;
Food Engineering Series
Minimally Processed Foods : Technologies for Safety, Quality, and Convenience
| Classification | |
|---|---|
| Series | Food Engineering Series |
| Publisher | Springer International Publishing AG |
| Year | 2015 |
| Pages | 306 |
| ISBN | 978 3 319 10676 2 |
| Medium | Online im Internet |
| e-Book | Link |
;
;
Woodhead Publishing Series in Food Science, Technology and Nutrition
Modeling Food Processing Operations
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2015 |
| Pages | 347 |
| ISBN | 978 1 78242 284 6 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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;
IFT Press Series
Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients
| Classification | |
|---|---|
| Series | IFT Press Series |
| Publisher | Wiley-Blackwell |
| Year | 2015 |
| Pages | 388 |
| ISBN | 978 1 118 46220 1 |
| Medium | Online im Internet |
| e-Book | Link |
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Modifying Food Texture
Novel Ingredients and Processing Techniques
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2015 |
| Pages | 265 |
| ISBN | 978 1 78242 333 1 |
| Medium | Online im Internet |
| e-Book | Link |
IFST Advances in Food Science Book Series
Nutraceutical and Functional Food Processing Technology
| Classification | |
|---|---|
| Series | IFST Advances in Food Science Book Series |
| Publisher | Wiley-Blackwell |
| Year | 2015 |
| Pages | 382 |
| ISBN | 978 1 118 50494 9 |
| Medium | Online im Internet |
| e-Book | Link |
Processing and Impact on Active Components in Food
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2015 |
| Pages | 699 |
| ISBN | 978 0 12 404699 3 |
| Medium | Online im Internet |
| e-Book | Link |
SpringerBriefs in Molecular Science : Chemistry of Foods
Safety Protocols in the Food Industry and Emerging Concerns
| Classification | |
|---|---|
| Series | SpringerBriefs in Molecular Science : Chemistry of Foods |
| Publisher | Springer International Publishing AG |
| Year | 2015 |
| Pages | 98 |
| ISBN | 978 3 319 16491 5 |
| Medium | Online im Internet |
| e-Book | Link |
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Seafood Chilling, Refrigeration and Freezing : Science and Technology
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2015 |
| Pages | 233 |
| ISBN | 978 1 118 51218 0 |
| Medium | Online im Internet |
| e-Book | Link |
Seafood Science : Advances in Chemistry, Technology and Applications
| Classification | |
|---|---|
| Publisher | Science Publishers / CRC Taylor & Francis Group |
| Year | 2015 |
| Pages | 597 |
| ISBN | 978 1 4665 9582 8 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
Woodhead Publishing Series in Food Science, Technology and Nutrition
Modifying Food Texture
Sensory Analysis, Consumer Requirements and Preferences
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2015 |
| Pages | 277 |
| ISBN | 978 1 78242 334 8 |
| Medium | Online im Internet |
| e-Book | Link |
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IFT Press Series
Spray Drying Techniques for Food Ingredient Encapsulation
| Classification | |
|---|---|
| Series | IFT Press Series |
| Publisher | Wiley-Blackwell |
| Year | 2015 |
| Pages | 294 |
| ISBN | 978 1 118 86419 7 |
| Medium | Online im Internet |
| e-Book | Link |
Technology of Breadmaking
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Publisher | Springer International Publishing AG |
| Year | 2015 |
| Pages | 408 |
| ISBN | 978 3 319 14686 7 |
| Medium | Hardcover / Online im Internet |
| Location |
400 A
Borrow book |
| e-Book | Link |
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ACS Symposium Series
The Chemical Sensory Informatics of Food : Measurement, Analysis, Integration
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2015 |
| Pages | 372 |
| ISBN | 978 0 8412 3069 9 |
| Medium | Online im Internet |
| e-Book | Link |
The Food Industry Innovation School : How to Drive Innovation through Complex Organizations
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2015 |
| Pages | 260 |
| ISBN | 978 1 118 94768 5 |
| Medium | Online im Internet |
| e-Book | Link |
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Tortillas : Wheat Flour and Corn Products
| Classification | |
|---|---|
| Publisher | AACC International, Inc. |
| Year | 2015 |
| Pages | 288 |
| ISBN | 978 1 891127 88 5 |
| Medium | Online im Internet |
| e-Book | Link |
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SpringerBriefs in Food, Health, and Nutrition
Yellow Alkaline Noodles : Processing Technology and Quality Improvement
| Classification | |
|---|---|
| Series | SpringerBriefs in Food, Health, and Nutrition |
| Publisher | Springer International Publishing AG |
| Year | 2015 |
| Pages | 41 |
| ISBN | 978 3 319 12864 1 |
| Medium | Online im Internet |
| e-Book | Link |
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Annual Review of Food Science and Technology
| Classification | |
|---|---|
| Series | Annual Review of Food Science and Technology |
| Publisher | Annual Reviews, Inc. |
| Year | 2014 |
| Pages | 413 |
| ISBN | 978 0 8243 4905 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |