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    2. Serie Chemistry of Foods – alle Bücher

    Chemistry of Foods

    Ansicht: 2 Einträge
    Vanessa Alves: Chemical and Enzymatic Interesterification for Food Lipid Production, Buch

    Vanessa Alves, Gabriela Alves Macedo, Guilherme de Figueiredo Furtado
    Chemical and Enzymatic Interesterification for Food Lipid Production

    Chemistry of Foods

    This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applicat…

    lieferbar innerhalb 2-3 Wochen
    Buch
    EUR 54,75*
    Salvatore Parisi: Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat, Buch

    Salvatore Parisi
    Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

    Chemistry of Foods

    This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutrit…

    lieferbar innerhalb 2-3 Wochen
    Buch
    EUR 49,28*
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