Food Science 第3页

Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification Author(s): Fabio Mencarelli (Auth...

赞(0)girro2022-10-16

Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace Author(s): J. Peter Clark (Edit...

赞(0)girro2022-08-20

Iron Deficiency and Overload: From Basic Biology to Clinical Medicine 2010th Edition Author(s): Shlomo Yehuda (Editor), ...

赞(0)girro2022-07-03

Shelf Life Assessment of Food Author(s): Maria Cristina Nicoli Publisher: CRC Press Publication Date: November 16, 2016 ...

赞(0)girro2022-05-05

Candy Bites: The Science of Sweets 2014th Edition Author(s): Richard W. Hartel (Author), AnnaKate Hartel (Author) Publis...

赞(0)girro2022-04-11

Fructose, High Fructose Corn Syrup, Sucrose and Health Softcover reprint of the original 1st ed. 2014 Edition Author(s):...

赞(0)girro2022-04-04

Nuts: Properties, Consumption and Nutrition UK ed. Edition Author(s): Isabella M. Davis Publisher: Nova Science Pub Inc ...

赞(0)girro2022-03-31

Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health Author(s): Alan Crozier (Editor), Hiroshi Ashihara (Edito...

赞(0)girro2022-02-18

Milk and Dairy Products as Functional Foods Author(s): Ara Kanekanian Publisher: Wiley-Blackwell Publication Date: June ...

赞(0)girro2021-08-04

Specialty Foods: Processing Technology, Quality, and Safety Author(s): Yanyun Zhao Publisher: CRC Press Publication Date...

赞(0)girro2021-05-28