書名 | 作者 | 出版年 | 查看 | 回報錯誤連結 |
Foods that changed history:how foods shaped civilization from the ancient world to the present / |
Christopher Cumo. |
2015 |
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回報問題連結 |
Textural characteristics of world foods |
Katsuyoshi Nishinari. |
2020 |
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回報問題連結 |
Nano- and microencapsulation for foods |
Hae-Soo Kwak. |
2014 |
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回報問題連結 |
Biochemistry of foods |
N. A. Michael Eskin and Fereidoon Shahidi. |
2013 |
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回報問題連結 |
Can It!:The Perils and Pleasures of Preserving Foods / |
Gary Allen. |
2016 |
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回報問題連結 |
Innovation in healthy and functional foods |
editors Dilip Ghosh ... [et al.]. |
2012 |
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回報問題連結 |
The essence of gastronomy:understanding the flavor of foods and beverages / |
Peter Klosse. |
2014 |
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回報問題連結 |
Advances in deep-fat frying of foods |
Serpil Sahin, Servet Gülüm Sumnu. |
2009 |
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回報問題連結 |
Sicilian street foods and chemistry :the Palermo case study / |
Michele Barone, Alessandra Pellerito. |
|
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回報問題連結 |
Food bites:the science of the foods we eat / |
AnnaKate Hartel, Richard W. Hartel. |
2008 |
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回報問題連結 |
Future foods :how modern science is transforming the way we eat / |
David Julian McClements. |
|
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回報問題連結 |
Bioactive factors and processing technology for cereal foods / |
Jing Wang, Baoguo Sun, RongTsao Cao. |
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回報問題連結 |
Functional foods and nutraceuticals :bioactive components, formulations and innovations / |
Chukwuebuka Egbuna, Genevieve Dable Tupas. |
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回報問題連結 |
Food sharing :chemical evaluation of durable foods / |
Alessandra Pellerito, Ralf Dounz-Weigt, Maria Micali. |
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回報問題連結 |
Traditional foods :history, preparation, processing and safety / |
Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman. |
|
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回報問題連結 |
The smoked-foods cookbook:how to flavor, cure, and prepare savory meats, game, fish, nuts,and cheese / |
Lue Park, Ed Park. |
2018 |
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