Science of Food
Год выпуска: 2010 Автор: K. B. Sherrington Издательство: Страниц: 304 ISBN: 9780750623735 Описание Science of Food |
Похожие книги - Raisuddin Ahmed, Steven Haggblade, Tawfiq-E-Elahi Chowdhury. Out of the Shadow of Famine: Evolving Food Markets and Food Policy in Bangladesh (International Food Policy Research Institute). – М.: , 0. – 0 с.
- Julian M. Alston, Philip G. Pardey, Michael J. Taylor, M. J. Taylor. Agricultural Science Policy: Changing Global Agendas. – М.: , 0. – 0 с.
- Julian M. Alston, Philip G. Pardey, Michael J. Taylor, M. J. Taylor. Agricultural Science Policy: Changing Global Agendas. – М.: , 0. – 0 с.
- Norman G. Marriott. Principles of Food Sanitation (Chapman & Hall Food Science Book.). – М.: , 0. – 0 с.
- Science and Modern Agricult International Conference on Biotechnology, Robert E. Evenson, David Zilberman, Vittorio Santaniello, V. Santaniello. Market Development for Genetically Modified Foods. – М.: , 0. – 0 с.
- Uma J. Lele. The Cgiar at 31: An Independent Meta-Evaluation of the Consultative Group on International Agricultural Research (Operations Evaluation Studies). – М.: , 2004. – 0 с.
- Margaret McWilliams. Food Fundamentals (8th Edition). – М.: Prentice Hall, 2005. – 576 с.
- What's the Beef?: The Contested Governance of European Food Safety (Politics, Science, and the Environment). – М.: , 2006. – 400 с.
- Daniel Gardner. The Science of Fear: Why We Fear the Things We Shouldn't--and Put Ourselves in Greater Danger. – М.: , 2008. – 352 с.
- Mathematical Modeling of Food Processing (Contemporary Food Engineering). – М.: , 2010. – 948 с.
- Herve This. Molecular Gastronomy: Exploring the Science of Flavor. – М.: Columbia University Press, 2006. – 392 с.
- Benjamin Caballero. Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set. – М.: , 2010. – 6000 с.
- K. B. Sherrington. Science of Food. – М.: , 2010. – 304 с.
- Marion Bennion. The Science of Food. – М.: , 1980. – 608 с.
- Christine Emmanuel-Ikpeme. Foundations of food science. – М.: LAP Lambert Academic Publishing, 2012. – 436 с.
- Christine Emmanuel-Ikpeme. Essentials of food safety and Toxicology. – М.: LAP Lambert Academic Publishing, 2011. – 164 с.
- Charles Spence,Betina Piqueras??“Fiszman. The Perfect Meal: The Multisensory Science of Food and Dining. – М.: , 2014. – с.
Образцы работ
Задайте свой вопрос по вашей теме
|
|
Контакты
|
|
Поделиться
|
|
Мы в социальных сетях
|
|
Реклама
|
|
Отзывы
|
Наталья | Большое спасибо за оперативный положительный ответ! | |
|