"Chemical processing" trang 1 - tải miễn phí từ tailieunhanh
Lecture Meat science and Meat processing - Chapter 2: The Chemical Composition and Structure of Meat (Dr. Thien Trung Le)

Lecture Meat science and Meat processing - Chapter 2: The Chemical Composition and Structure of Meat (Dr. Thien Trung Le)
28    55    4
FOOD PROTEIN ANALYSIS Quantitative Effects on Processing

FOOD PROTEIN ANALYSIS Quantitative Effects on Processing
482    132    0
Effect of minimal processing and packaging on physico chemical composition of carrots (Daucus carota)

Effect of minimal processing and packaging on physico chemical composition of carrots (Daucus carota)
12    95    0
Bioactive components (polyphenols, flavonoids, total carotenoids, antioxidant activity) and proximate chemical composition of selected food processing industry by - products

Bioactive components (polyphenols, flavonoids, total carotenoids, antioxidant activity) and proximate chemical composition of selected food processing industry by - products
5    71    1
Ebook Sol-gel science: The physics and chemistry of sol-gel processing - C. Jeffrey Brinker, George W. Scherer

Ebook Sol-gel science: The physics and chemistry of sol-gel processing - C. Jeffrey Brinker, George W. Scherer
463    7    1
Ebook The chemistry of thermal food processing procedures

Ebook The chemistry of thermal food processing procedures
61    1    1
Ebook The chemistry of thermal food processing procedures

Ebook The chemistry of thermal food processing procedures
61    1    1
Ebook Materials processing: A unified approach to processing of metals, ceramics and polymers - Part 2

Ebook Materials processing: A unified approach to processing of metals, ceramics and polymers - Part 2
255    1    1
Ebook Materials processing: A unified approach to processing of metals, ceramics and polymers - Part 2

Ebook Materials processing: A unified approach to processing of metals, ceramics and polymers - Part 2
255    1    1
Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
899    92    4
A Guide to MATLAB for Chemical Engineering Problem Solving

A Guide to MATLAB for Chemical Engineering Problem Solving
25    100    1
Appication Of Enzyme In Food Processing

Appication Of Enzyme In Food Processing
36    107    0
Báo cáo khoa học: Mixed lineage leukemia: roles in gene expression, hormone signaling and mRNA processing

Báo cáo khoa học: Mixed lineage leukemia: roles in gene expression, hormone signaling and mRNA processing
15    47    0
Effects of cod tn ratio and loading rates on performance of modified sbrs in simultaneous removal of organic matter and nitrogen from rubber latex processing wastewater

Effects of cod tn ratio and loading rates on performance of modified sbrs in simultaneous removal of organic matter and nitrogen from rubber latex processing wastewater
10    106    0
Decontamination processing of chlorpyrifos and cypermethrin residues in cauliflower

Decontamination processing of chlorpyrifos and cypermethrin residues in cauliflower
10    47    1
Survey of zinc metal processing capability with coal-chemistry activated carbon by chemical K2CO3

Survey of zinc metal processing capability with coal-chemistry activated carbon by chemical K2CO3
6    43    2
The initial deficiency of protein processing and flavonoids biosynthesis were the main mechanisms for the male sterility induced by SX-1 in Brassica napus

The initial deficiency of protein processing and flavonoids biosynthesis were the main mechanisms for the male sterility induced by SX-1 in Brassica napus
18    25    1
Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing

Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing
8    56    1
Ebook Handbook of food process design (2/E): Part 1

Ebook Handbook of food process design (2/E): Part 1
413    8    1
Effect of preservatives and temperature on microbial and physico-chemical attributes of minimally processed pineapple

Effect of preservatives and temperature on microbial and physico-chemical attributes of minimally processed pineapple
13    78    0