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Improving food quality with novel food processing technologies

Improving food quality with novel food processing technologies
紙図書
edited by Özlem Tokuşoğlu, Barry G. SwansonCRC Press, an imprint of Taylor & Francis Group2017
全国の図書館
  • 著者標目Tokuşoǧlu, Özlem Swanson, Barry Grant

Improving food quality with novel food processing technologies : hbk

Improving food quality with novel food processing technologies : hbk
紙図書
edited by Özlem Tokuşoǧlu, Barry G. SwansonCRC Press2014
全国の図書館
  • 著者標目Tokuşoǧlu, Özlem Swanson, Barry Grant

Carbohydrate polyesters as fat substitutes / edited by Casimir C. Akoh, Barry G. Swanson. (Food science and technology ; 62)

Carbohydrate polyesters as fat substitutes / edited by Casimir C. Akoh, Barry G. Swanson. (Food science and technology ; 62)
紙図書
M. Dekkerc1994.<PC25-A23>
国立国会図書館全国の図書館
  • 著者標目Akoh, Casimir C., 1955- Swanson, Barry Grant.

Carbohydrate polyesters as fat substitutes

Carbohydrate polyesters as fat substitutes
紙図書
edited by Casimir C. Akoh, Barry G. SwansonM. Dekkerc1994
全国の図書館
  • 著者標目Akoh, Casimir C. Swanson, Barry Grant

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