Handbook of Food Analytical Chemistry : Pigments, Colorants, Flavors, Texture, and Bioactive Food Components /
Contenido: Pigmentos y colorantes: Antocianinas; Carotenoides; Miscelánea de colorantes; Clorofilas; Estrategias para la medición del color y pigmentos. Sabores: Productos químicos del olor; Acidos tastants (acid tastants). Textura/Reología: Viscosidad de líquidos, soluciones y suspensiones finas; M...
שמור ב:
| מחברים אחרים: | , |
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| פורמט: | ספר |
| שפה: | אנגלית |
| יצא לאור: |
Hoboken, EUA :
Wiley,
2005, c2005
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| נושאים: | |
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אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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פריטים דומים: Handbook of Food Analytical Chemistry :
- Handbook of Food Analytical Chemistry : Water, Proteins, Enzymes, Lipids, and Carbohidrates /
- Food Analysis /
- Introduction to the Physical Chemistry of Foods /
- Anthocyanins From Natural Sources : Exploiting Targeted Delivery for Improved Health /
- Food Materials Science : Principles and Practice /
- Materials Science and Engineering in Food Product Development /