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9780080531823 - Food Flavors - 书
1

Food Flavors (?)

从交货: 德国本书是英语语言中新书电子书、 电子书、 电子书数字下载的产品

ISBN: 9780080531823 (?) 或 0080531822, 在英语中, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, 新增功能, 电子书, 数字下载

¥ 3.582 ( 478,89)¹(没有义务)
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从卖方/古玩
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
卖方订单编号: 15167836
平台订单编号 Ebook.de (EB): 563607310
类别: eBooks > Sachthemen Ratgeber > Technik
关键字: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
从数据 2016-06-09 10:31h
ISBN (替代符号): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - 书
2

Food Flavors: Generation, Analysis and Process Influence (?)

从交货: 荷兰本书是英语语言中新书

ISBN: 9780080531823 (?) 或 0080531822, 在英语中, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, 新增功能

¥ 3.077 (US$ 505,95)¹(免费送货, 没有义务)
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从卖方/古玩
Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
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卖方订单编号: EST_GLB_BS-SKU-9780080531823_SDRM
平台订单编号 Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
从数据 2018-03-13 12:06h
ISBN (替代符号): 0-08-053182-2, 978-0-08-053182-3