Food Science 第6页

Becoming a Food Scientist: To Graduate School and Beyond 2012th Edition Author(s): Robert L. Shewfelt (Author) Publisher...

赞(0)girro2017-04-20

Breakthrough Food Product Innovation Through Emotions Research Author(s): David Lundahl (Author) Publisher: Academic Pre...

赞(0)girro2017-02-26

Nutritional Benefits of Kiwifruit (Volume 68) Author(s): Mike Boland PhD (Editor), Paul J. Moughan Publisher: Academic P...

赞(0)girro2016-12-21

Shelf Life Assessment of Food Author(s): Maria Cristina Nicoli Publisher: CRC Press Publication Date: June 8, 2012 Editi...

赞(0)girro2016-11-26

Managing Wine Quality: Volume 1: Viticulture and Wine Quality 2nd Edition Author(s): Andrew G. Reynolds Publisher: Woodh...

赞(0)girro2016-11-25

Managing Wine Quality: Volume 1: Viticulture and Wine Quality 2nd Edition Author(s): Andrew G. Reynolds Publisher: Woodh...

赞(0)girro2016-11-23

Functional Foods: Concept to Product 2nd Edition Author(s): Maria Saarela Publisher: Woodhead Publishing Publication Dat...

赞(0)girro2016-11-02

Practical Food Rheology: An Interpretive Approach Author(s): Ian T. Norton (Editor), Fotios Spyropoulos (Editor), Philip...

赞(0)girro2016-10-21

Characterization and Authentication of Olive and Other Vegetable Oils: New Analytical Methods 2012th Edition Author(s): ...

赞(0)girro2016-10-13

Infrared Heating for Food and Agricultural Processing Author(s): Zhongli Pan (Editor), Griffiths Gregory Atungulu Publis...

赞(0)girro2016-10-07