Surimi and Surimi Seafood

Main
Biology and other natural sciences - Ecology
Surimi and Surimi Seafood

Surimi and Surimi Seafood

Jae W. Park

0 / 0

यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

श्रेणियाँ:

Biology and other natural sciences - Ecology

संस्करण:

3rd

प्रकाशन:

CRC

भाषा:

english

पृष्ठ:

652

ISBN 10:

1439898588

ISBN 13:

9781439898581

फ़ाइल:

PDF, 92.09 MB

IPFS:

,

english0

ऑनलाइन पढ़ें

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

Katsuyoshi Nishinari (Editor) — Hydrocolloids : 2-Volume Set

J. Scott Smith, Yiu H. Hui — Food processing: principles and applications

Jae W. Park — Surimi and Surimi Seafood (Food Science and Technology)

Irwin A. Taub, R. Paul Singh — Food Storage Stability

Vazhiyil Venugopal — Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology)

Hui Y.H. — Handbook of Food Science, Technology, and Engineering. Volume 1-4, part 2

Nishinari K. — Hydrocolloids

— Texture in food

M. Sakaguchi (Eds.) — More Efficient Utilization of Fish and Fisheries Products: Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001

Steve Taylor; Marjorie Porter Penfield; Ada Marie Campbell — Experimental food science

Grahame W. Gould (Editor) — Innovations in Food Processing

Jorge E. Lozano (Editor); Cristina Anon (Editor); Gustavo V. Barbosa-Canovas (Editor); Efren Parada-Arias (Editor) — Trends in Food Engineering

M. A. ''''Andy'''''' Rao — Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

Jose Miguel Aguilera, Jose Miguel Aguilera, Peter J. Lillford — Food Materials Science: Principles and Practice (Food Engineering Series)

J. M. V. Blanshard, J. R. Mitchell — Food Structure: Its Creation and Evaluation (Easter schools in agricultural science)

Yadunandan Lal Dar, Joseph M. Light — Food Texture Design and Optimization

Peter S. Murano — Understanding Food Science and Technology

T. M. Herrington, F. C. Vernier (auth.), S. T. Beckett (eds.) — Physico-Chemical Aspects of Food Processing

Rick Parker — Introduction to Food Science

QuangNguyen — Food Processing Principles and Applications

Jae W. Park — Surimi and Surimi Seafood, Second Edition (Food Science and Technology)

Anilkumar G. Gaonkar, Andrew McPherson — Ingredient Interactions: Effects on Food Quality, Second Edition

Glyn O. Phillips, Peter A. Williams — Handbook of Hydrocolloids

Brian M. McKenna — Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

Irwin A. Taub, R. Paul Singh — Food Storage Stability

Rabinarayan Mishra — Handbook on Fish Processing and Preservation

Bhesh Bhandari — Food Materials Science and Engineering

Katsuyoshi Nishinari — Textural Characteristics of World Foods

Amos Nussinovitch, Madoka Hirashima — Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Bhandari B., Roos Y.H., (Eds.) (2012) — Food Materials Science and Engineering – Wiley-Blackwell

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye — Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Amos Nussinovitch, Madoka Hirashima — Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification

A Nussinovitch; Madoka Hirashima — Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

Jae W. Park — Surimi and Surimi Seafood, Third Edition

Fereidoon Shahidi, J.R. Botta — Seafoods: Chemistry, Processing Technology and Quality

सबसे उपयोगी शब्द