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chen jianshe food oral processing fundamentals of eating and sensory perception

Искать Chen Jianshe Food Oral Processing. Fundamentals of Eating and Sensory Perception
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Chen Jianshe Food Oral Processing. Fundamentals of Eating and Sensory Perception

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Искать Elisabeth Guichard Flavour. From Food to Perception
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Elisabeth Guichard Flavour. From Food to Perception

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Искать Tracey Hollowood Time-Dependent Measures of Perception in Sensory Evaluation
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Tracey Hollowood Time-Dependent Measures of Perception in Sensory Evaluation

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Искать Bhesh Bhandari Food Materials Science and Engineering
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Bhesh Bhandari Food Materials Science and Engineering

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Искать Emmanuel Afoakwa Ohene Chocolate Science and Technology
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Emmanuel Afoakwa Ohene Chocolate Science and Technology

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Искать Visakh M. P. Advances in Food Science and Nutrition, Volume 2
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Visakh M. P. Advances in Food Science and Nutrition, Volume 2

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Искать Geir Edvin Hovland Control of Sensory Perception for Discrete Event Systems
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Geir Edvin Hovland Control of Sensory Perception for Discrete Event Systems

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Искать Zhangxin Chen, John Zhangxin Chen The Finite Element Method. Its Fundamentals and Applications in Engineering
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Zhangxin Chen, John Zhangxin Chen The Finite Element Method. Its Fundamentals and Applications in Engineering

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Искать Stephanie Clark Food Processing. Principles and Applications
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Stephanie Clark Food Processing. Principles and Applications

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Искать John Hayes E. Chemesthesis. Chemical Touch in Food and Eating
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John Hayes E. Chemesthesis. Chemical Touch in Food and Eating

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Искать Aileen Stalker, Pratibha Reebye Understanding Regulation Disorders of Sensory Processing in Children. Management Strategies for Parents and Professionals
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Aileen Stalker, Pratibha Reebye Understanding Regulation Disorders of Sensory Processing in Children. Management Strategies for Parents and Professionals

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Искать Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set
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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the «IFST Advances in Food Science» series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

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18135.62 рублей