Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Livro
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Meat products handbook: practical science and technologyFeiner, GerhardCambridge: Woodhead Publishing 2006Texto completo disponível |
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2 |
Material Type: Livro
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Introduction to Food Science and TechnologyGeorge Franklin Stewart Maynard Andrew Amerine; Maynard AmerineAcademic Press 1973Acesso online. A biblioteca também possui exemplares impressos. |
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3 |
Material Type: Livro
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Introduction to Food Science and TechnologyGeorge Franklin Stewart Maynard A Amerine; Maynard Andrew Amerine; John Hawthorn; Bernard S Schweigert; G.F Stewart; George F Stewart; B. S Schweigert; B. S. S SchweigertAcademic Press 1982Acesso online. A biblioteca também possui exemplares impressos. |
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4 |
Material Type: Livro
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Environmentally Compatible Food PackagingChiellini, ECambridge: Woodhead Publishing 2008Texto completo disponível |
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5 |
Material Type: Livro
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Introduction to food science and technologyStewart, George Franklin ; Amerine, M.AFood science and technology (USA), 1982New York (USA): Academic PressTexto completo disponível |
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6 |
Material Type: Livro
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Global Issues in Food Science and TechnologyGustavo V. Barbosa-Canovas Gustavo V Barbosa-Canovas; David Lineback; Alan Mortimer Buckle Ken Colonna Paul Spiess WalterAcademic Press 2009Acesso online. A biblioteca também possui exemplares impressos. |
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7 |
Material Type: Livro
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Enzymes in Food TechnologyWhitehurst, Robert J ; Oort, Maarten VanWiley-Blackwell 2009Texto completo disponível |
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8 |
Material Type: Livro
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Water-soluble polymer applications in foodsNussinovitch, AmosOxford: Blackwell Science 2003Texto completo disponível |
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9 |
Material Type: Livro
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Computer applications in food technology: use of spreadsheets in graphical, statistical, and process analysesSingh, R. PaulFood science and technology international series (USA), 1996San Diego (USA): Academic PressTexto completo disponível |
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10 |
Material Type: Livro
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Introduction to Food EngineeringSingh, Paul ; Heldman, Dennis RSt. Louis: Elsevier Science & Technology 1984Texto completo disponível |