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Relevant bibliographies by topics / Scc15001

Academic literature on the topic 'Scc15001'

Author: Grafiati

Published: 26 July 2024

Last updated: 30 July 2024

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Books on the topic "Scc15001"

1

W, Christian Elizabeth, ed. Essentials of food science. 2nd ed. New York, N.Y: Kluwer Academic/Plenum Publishers, 2003.

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2

W, Christian Elizabeth, ed. Essentials of food science. 4th ed. New York: Springer, 2014.

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3

(Werner), Grosch W., and Schieberle Peter, eds. Food chemistry. 4th ed. Berlin: Springer, 2009.

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4

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.

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5

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.

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6

A, Golden David, Loessner Martin J, Pulvirenti Andrea, and SpringerLink (Online service), eds. Microbiologia degli alimenti. Milano: Springer Milan, 2009.

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7

Sustainable Food Waste Management. Springer Nature, 2021.

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8

Food Analysis (Food Science Text Series). Springer, 2017.

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9

Essentials of Food Science. Springer New York, 2013.

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10

Methodologies and Results in Grapevine Research. Springer, 2010.

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