Food emulsions

Introduction to food engineering von Singh, R. Paul

Volltext

Food texture and viscosity concept and measurement von Bourne, Malcolm C.

Fermented foods

Introduction to food science and technology von Stewart, George F. 1908-1982, Amerine, Maynard A. 1911-1998

Enzymes in food processing von Reed, Gerald

FAW01
Volltext

Food science von Potter, Norman N., Hotchkiss, Joseph H.

Thermobacteriology in food processing von Stumbo, C. R., (Charles Raymond)

FAW01
Volltext

Waste disposal control in the fruit and vegetable industry von Jones, Harold R.

Food and the consumer von Kramer, Amihud

Biochemistry of foods von Eskin, N. A. M., (Neason Akivah Michael)

FAW01
Volltext

Food science von Potter, Norman N.

Food sanitation von Guthrie, Rufus K.

Glucose syrups science and technology

Industrialization of indigenous fermented foods

Immobilized enzymes for food processing

Food production and consumption the efficiency of human food chains and nutrient cycles

Food process engineering von Heldman, Dennis R.

Enzymes in food processing

Die Anwendung der Stärke in der Lebensmittelindustrie von Zobel, Martin