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Recherche sur le thème Nouveaux produits alimentaires :
Nous trouvons 56 ouvrages correspondant à Nouveaux produits alimentaires
This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-first meetings of the Joint FAO/WHO Expert Committee on Food...
Les exigences de la vie moderne et son cortège de produits pratiques, bons, sains, sûrs, bon marché... ne peuvent être satisfaites sans l'utilisation d'additifs. L'intensification de l'usage des...
Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology...
These specifications provide information on the identity and purity of food additives used directly in foods or in food production. The main objectives are to identify the food additives that have...
Diacetyl plays an important role in the quality determination of foods and beverages. This comprehensive publication on diacetyl formation in fermented foods and beverages explains the science...
These specifications provide information on the identity and purity of food additives used directly in foods or in food production. Their main objectives are to identify the food additive that has...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading...
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up...
GSFA on CD-ROM provides users with a simple tool to access rapidly current information contained in the Codex General Standard for Food Additives (GSFA). Its powerful but simple search engine...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
A practical summary of the technological as well as physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors...
Volume 4. Analytical methods, test procedures and laboratory solutions used by and referenced in the food additive specifications. This document is one of four volumes comprising the combined food...
This document contains food additive specifications monographs, analytical methods and other information, prepared at the sixty-seventh meeting of the Joint FAO/WHO Committee on Food Additives...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents...
This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held...
This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held...
This document is one of three publications prepared by the sixty-fifth session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. This...
This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during sixty-five meetings held...
Auteurs : TEUSCHER Eberhard, ANTON Robert, LOBSTEIN Annelise
Langue : Français
04-2005 —
544 p. —
24.5x27.5 cm —
Quadrichromie
Les épices ont pour dessein de stimuler l'appétit et d'apporter de multiples sensations dans les registres olfactif et gustatif, en transformant les mets les plus neutres en un véritable régal...
This document is one of three publications prepared by the sixty-third session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2004, and...