The chemical analysis of foods and food products

Edisi

3rd Ed.

ISBN/ISSN

-

Deskripsi Fisik

xxiv, 970 hlm. : il. ; 24 cm.

Judul Seri

-

No. Panggil

664 JAC c

Yayuk Basuki : dari Yogya ke pentas dunia

No Inv.: 65618-65619/P/00/2c

Petunjuk praktis bermain tenis

No Inv.: 1299/S/Perp/87/1c

Fundamental tennis : resep meraih kemenangan

No Inv.: 1039/S/Perp/89/1c~277/S/Perp/88/1c~757/S/Perp/93/1c

Rahasia sang juara

Judul asli : "Secret of Winning Tennis"

Merancang, merencana lapangan terbang

Edisi

Cet. 4

ISBN/ISSN

9789794140598

Deskripsi Fisik

xvi, 408 hlm. : il.; 21 cm.

Judul Seri

-

No. Panggil

629.136 BAS m

Communication practices in engineering, manufacturing, and research for food …

This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field History of muckraking in the food industry Case study on groundwater regulation Interviews with members of …

Asian noodles : science, technology, and processing

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements o…

Bakery products science and technology

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking…

Practical food rheology : an interpretive approach

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathe…