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Material Type: Livro
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Handbook of Food Science and Technology 2: Food Process Engineering and PackagingJeantet, Romain ; Croguennec, Thomas ; Schuck, Pierre ; Brulé, GérardWiley-ISTE 2016Texto completo disponível |
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Material Type: Livro
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Chemical changes during food processingJiérí Davídek 1932-; Jan Velíések 1946-; Jan Pokornây 1928-Amsterdam Elsevier New York New York, N.Y. Distributors for the U.S. and Canada, Elsevien Science 1990Localização: ESALQ - Biblioteca Central (664.07 D249c 70521 )(Acessar) |
3 |
Material Type: Livro
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Near-infrared spectroscopy in food science and technologyOzaki, Yukihiro ; McClure, W. Fred ; Christy, Alfred AHoboken, N.J: Wiley-Interscience 2007Texto completo disponível |
4 |
Material Type: Livro
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial ApplicationsAllaf, Tamara ; Allaf, Karim Allaf, Karim ; Allaf, Tamara ; Allaf, Karim ; Allaf, TamaraNew York, NY: Springer Nature 2013Texto completo disponível |
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Material Type: Livro
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Foodomics: Advanced Mass Spectrometry in Modern Food Science and NutritionCifuentes, AHoboken, New Jersey: Wiley 2013Texto completo disponível |
6 |
Material Type: Livro
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Analytical Methods for Food and Dairy PowdersSchuck, Pierre ; Jeantet, Romain ; Dolivet, AnneNewark: John Wiley & Sons, Incorporated 2012Texto completo disponível |
7 |
Material Type: Livro
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Encapsulation and controlled release technologies in food systemsLakkis, Jamileh MAmes, Iowa: Blackwell Pub 2007Texto completo disponível |
8 |
Material Type: Livro
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9 |
Material Type: Livro
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Functional Ingredients from Algae for Foods and NutraceuticalsDominguez, HerminiaSan Diego: Elsevier Science 2013Texto completo disponível |
10 |
Material Type: Livro
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