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1 |
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) |
2 |
Material Type: Livro
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Sensory Evaluation of Food: Principles and PracticesLawless, Harry T ; Heymann, HildegardeNew York, NY: Springer 1995Texto completo disponível |
3 |
Material Type: Livro
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Shelf Life Evaluation of FoodsMan, C. M. D ; Jones, A. ABoston, MA: Springer US 1994Texto completo disponível |
4 |
Material Type: Livro
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Food ChemistryBelitz, H. -D ; Burghagen, Margaret ; Grosch, Werner ; Schieberle, PeterBerlin, Heidelberg: Springer Berlin / Heidelberg 1999Texto completo disponível |
5 |
Material Type: Livro
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Characterization of Food: Emerging MethodsGaonkar, Anilkumar GSan Diego: Elsevier Science 1995Texto completo disponível |
6 |
Material Type: Livro
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7 |
Material Type: Livro
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Quality Management Systems for the Food Industry: A Guide to ISO 9001/2Bolton, AndrewNew York, NY: Springer 1995Texto completo disponível |
8 |
Material Type: Livro
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Functionality and protein structure: based on a symposiumAmerican Chemical Society. Meeting Anaheim, California) (175th ; American Chemical Society. Division of Agricultural and Food Chemistry Pour-El, AkivaWashington, DC: American Chemical Society 1979Texto completo disponível |