Fermented Foods, Part I
Didier , Montpellier, France) Montet, Ramesh C. Ray
InnbundetEngelsk
Del av serien Food Biology Series
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Fats in Food Products
Redigert av Moran D. P. Moran, 1995.
1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.
InnbundetEngelsk
999,-
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 17 dager
Oppdag mer
Fats in Food Products
Redigert av Moran D. P. Moran, 1995.
1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.
Oppdag mer
999,-
InnbundetEngelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 17 dager
999,-
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