Livros sobre o tema "Beverage chemistry and beverage sensory science"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores livros para estudos sobre o assunto "Beverage chemistry and beverage sensory science".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os livros das mais diversas áreas científicas e compile uma bibliografia correta.
Clifford, M. N. Coffee: Botany, Biochemistry and Production of Beans and Beverage. Boston, MA: Springer US, 1985.
Encontre o texto completo da fonteMeilgaard, Morten. Sensory evaluation techniques. 2a ed. Boca Raton: CRC Press, 1991.
Encontre o texto completo da fonteVance, Civille Gail, e Carr B. Thomas, eds. Sensory evaluation techniques. Boca Raton, Fla: CRC Press, 1987.
Encontre o texto completo da fonteVance, Civille Gail, e Carr B. Thomas, eds. Sensory evaluation techniques. 3a ed. Boca Raton, Fla: CRC Press, 1999.
Encontre o texto completo da fonteVance, Civille Gail, e Carr B. Thomas, eds. Sensory evaluation techniques. 4a ed. Boca Raton: Taylor & Francis, 2007.
Encontre o texto completo da fonteLawless, Harry T. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1998.
Encontre o texto completo da fonteWeurman Flavour Research Symposium (8th 1996 Reading, England). Flavour science: Recent developments. Cambridge: Royal Society of Chemistry, Information Services, 1996.
Encontre o texto completo da fonteLück, Erich. Antimicrobial food additives: Characteristics, uses, effects. 2a ed. Berlin: Springer, 1997.
Encontre o texto completo da fonteLück, Erich. Chemische Lebensmittelkonservierung: Stoffe, Wirkungen, Methoden. 2a ed. Berlin: Springer, 1986.
Encontre o texto completo da fonteVaclavik, Vickie. Essentials in food science. 3a ed. New York, NY: Springer, 2008.
Encontre o texto completo da fonteHildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.
Encontre o texto completo da fonteHildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.
Encontre o texto completo da fonteeditor, Patel Ashok R., ed. Edible oil structuring: Concepts, methods, and application. London [England]: Royal Society of Chemistry, 2018.
Encontre o texto completo da fonteMcClements, D. J. Food emulsions: Principles, practice, and techniques. 2a ed. Boca Raton, FL: CRC Press, 2004.
Encontre o texto completo da fonteMcClements, D. J. Food emulsions: Principles, practice, and techniques. 2a ed. Boca Raton, FL: CRC Press, 2004.
Encontre o texto completo da fonteInternational Conference 'Agri-Food Quality II' (1998 Turku, Finland). Agri-food quality II: Quality management of fruits and vegetables. Cambridge: Royal Society of Chemistry, 1999.
Encontre o texto completo da fonteMcCance, R. A. Supplement to McCance and Widdowson's The composition of foods. 5a ed. Cambridge, UK: The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1992.
Encontre o texto completo da fonteChan, W. Miscellaneous foods: Fourth supplement to the fifth edition of McCance and Widdowson's the composition of foods. Cambridge: Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1994.
Encontre o texto completo da fonteL, Owen Willis, ed. Introduction to nutrition and health research. Boston: Kluwer Academic Publishers, 2000.
Encontre o texto completo da fonteO, Moss M., ed. Food microbiology. 3a ed. Cambridge, UK: RSC Publishing, 2008.
Encontre o texto completo da fonteAmerican Chemical Society. Science in a Technical World: Carbonated Beverage Package. W. H. Freeman, 1999.
Encontre o texto completo da fonteHandbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Elsevier Science & Technology, 2016.
Encontre o texto completo da fonteSociety, American Chemical. Science in a Technical World: The Carbonated Beverage Industry (Science in a Technical World, 1). W. H. Freeman, 2000.
Encontre o texto completo da fonteCarr, B. Thomas, e Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 2015.
Encontre o texto completo da fonteCarr, B. Thomas, e Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 2015.
Encontre o texto completo da fonteMeilgaard, Morten C., B. Thomas Carr e Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 1999.
Encontre o texto completo da fonteCarr, B. Thomas, Gail Vance Civille e Morten Meilgaard. Sensory Evaluation Techniques. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteCarr, B. Thomas, Gail Vance Civille e Morten Meilgaard. Sensory Evaluation Techniques. Taylor & Francis Group, 2023.
Encontre o texto completo da fonteSensory Evaluation Technology. Crc Pr I Llc, 1987.
Encontre o texto completo da fonteMeilgaard, Morten C., e B. Thomas Carr. Sensory Evaluation Techniques. Taylor & Francis Group, 2006.
Encontre o texto completo da fonteAmerican Chemical Society. Science in a Technical World: The Carbonated Beverage Industry CD-ROM (Science in a Technical World). W. H. Freeman, 1999.
Encontre o texto completo da fonteSensory Evaluation Techniques. Taylor & Francis Group, 2015.
Encontre o texto completo da fonteOsdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.
Encontre o texto completo da fonteOsdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.
Encontre o texto completo da fonteOsdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.
Encontre o texto completo da fonteHeymann, Hildegarde, e Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices. Springer London, Limited, 2013.
Encontre o texto completo da fonteHeymann, Hildegarde, e Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices. Springer, 2013.
Encontre o texto completo da fonteHeymann, Hildegarde, e Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices. Springer, 2016.
Encontre o texto completo da fonteMeilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.
Encontre o texto completo da fonteMeilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.
Encontre o texto completo da fonteMeilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.
Encontre o texto completo da fonteMeilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.
Encontre o texto completo da fonteMeilgaard, Morten C., B. Thomas Carr e Gail Vance Civille. Sensory Evaluation Techniques, Fourth Edition. 4a ed. CRC, 2006.
Encontre o texto completo da fonteMeilgaard, Morten C., B. Thomas Carr e Gail Vance Civille. Sensory Evaluation Techniques, Third Edition. 3a ed. CRC, 1999.
Encontre o texto completo da fonteMeilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2019.
Encontre o texto completo da fonteFLAVOUR SCIENCE: RECENT DEVELO (Special Publications). Royal Society of Chemistry, 1997.
Encontre o texto completo da fonteHeymann, Hildegarde, e Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series). Springer, 1999.
Encontre o texto completo da fonteLück, Erich, e Martin Jager. Antimicrobial Food Additives: Characteristics, Uses, Effects. 2a ed. Springer, 1997.
Encontre o texto completo da fonteLück, Erich. Chemische Lebensmittelkonservierung: Stoffe Wirkungen Methoden. Springer, 2012.
Encontre o texto completo da fonteZeitsch, K. J. The Chemistry and Technology of Furfural and its Many By-Products (Sugar Series). Elsevier Science, 2000.
Encontre o texto completo da fonte