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Recherche sur le thème Industries des fruits, légumes et céréales :
Nous trouvons 1360 ouvrages correspondant à Industries des fruits, légumes et céréales
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and...
Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect...
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the...
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of...
Carbohydrates are associated with a plethora of important biological processes and have been implicated in the onset and progress of many lethal diseases. They have attracted a great deal of...
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and...
This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry...
New Zealand Pasture and Crop Science is the first textbook to bring together in one volume the scientific information on pasture and crop production in New Zealand, the efficient conversion of...
This book will be an important resource for both new graduates and mid-career scientists, engineers, and technicians. Through taking stock of existing or desired skills and goals, it provides both...
No longer just passive containers, food packaging now serves to extend shelf life, improve the quality of the products, and even substitute for cookware. This book covers a range of new...
This book provides a comprehensive overview of the recent developments in the flavour and chemistry of caffeinated beverages. It includes an update on the chemistry and flavour research on coffee...
05-2000 —
Imprimé à la demande —
386 p. —
18.9x24.6 cm —
Spectrophotometry and Spectrofluorimetry: A Practical Approach Second Edition was written with the intention to help the reader understand the background concepts and practical applications of...
This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing...
Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives...
The Seventh Edition, now named in honour of Dr. P. P. Pirone, who authored the first five editions and co-authored the sixth, has been revised to reflect the enormous amount of new information...
Now, more than ever, foods come packaged in containers designed for direct cooking or heating, which often causes the movement of substances - indirect additives - into foods. Because of their...
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment...
The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior...
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology...