Food Science and Technology

Stability of Encapsulated Lactic Acid Bacteria in Yoghurt

Author: Afzaal Muhammad, Aamir Muhammad, Zahoor Tahir
ISBN: 9783659786631
Pages: 88
Format: 15 Χ 23
Binding: Paperback
Pub. Year: 2015

The Science of Gluten-Free Foods and Beverages

Συγγραφέας: Elke K. Arendt, Fabio Dal Bello
ISBN: 9781891127670
Σελίδες: 165
Σχήμα: 17 Χ 24
Εξώφυλλο: Μαλακό
Έτος έκδοσης: 2009

Development & Quality Assessment of Functional Probiotic Yoghurt Drink

Author: Chapagain Kshiteej
ISBN: 9783659523571
Pages: 132
Format: 15 Χ 23
Binding: Paperback
Pub. Year: 2014

Stability of Pomegranate Polyphenols in Dairy Based Functional Food

Author: Amir Arjmand
ISBN: 9783848480807
Pages: 136
Format: 15 Χ 23
Binding: Paperback
Pub. Year: 2012

Σύγχρονες τεχνικές ελαιοκομίας και παραγωγής ποιοτικού ελαιολάδου

Author: Βασίλης Φραντζολάς
ISBN: 9786180028423
Pages: 356
Format: 21 X 29
Binding: Paperback  
Pub. Year: 2021

Οι ελιές και η ευεργετική τους αξία

Author: Lehar Gabriele
ISBN: 9789604570201
Pages: 127
Format: 17 X 23
Binding: Paperback
Pub. Year: 2007

Technology of Cheesemaking, 2nd Edition

Author: Barry A. Law, A. Y. Tamime
ISBN: 9781405182980
Pages: 512
Format: 17 X 25
Binding: Hardback
Pub. Year: 2010

Processed Cheese and Analogues

Author: A. Y. Tamime
ISBN: 9781405186421
Pages: 368
Format: 18 X 25
Binding: Hardback
Pub. Year: 2011

Dairy Fats and Related Products

Author: A. Y. Tamime
ISBN: 9781405150903
Pages: 344
Format: 18 X 25
Binding: Hardback
Pub. Year: 2009

Probiotic Dairy Products

Author: A. Y. Tamime
ISBN: 9781405121248
Pages: 236
Format: 19 X 26
Binding: Hardback
Pub. Year: 2006