Lipid and Phytosterol Oxidation in Vegetable Oils and Fried Potato Products
CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS
Improvements in the Frying Quality of Vegetable Oils by Blending with Palm Olein
Careers in Computer Technology and Networking
Class Action Risks in Food Labeling | Food Labeling Regulations | Litigation related to Food Labeling
Market Research on Essential Oils in Multiple Continents on ReportsnReports.com
Careers in Computer Technology – Cloud Related Vacancies Increasing
Testbank For Dental Materials Properties and Manipulation 10th Edition by Powers
CULTIVATION, PRODUCTION, PROPERTIES AND USES
Properties and Uses of Titanium
Use coupon below to get discount at eCampus.com!
$3 off textbook orders over $75
$4 off textbook orders over $90
$5 off textbook orders over $100
Copy the coupon code before clicking the button!
Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ...
An informed overview, at professional and reference level, of enzyme applications in food technology, this volume highlights the widespread use of enzymes in food processing improvement and ...
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different ...
This first comprehensive book on heterogeneous catalysis provides an up-to-date overview of the current status and advances being made in this rapidly growing field. The authors from both academia ...
The biennial conferences of the Society for Underwater Technology have achieved an excellent reputation for the quality of their presentations, which cover topics of the most acute current ...
The European Union’s directive banning the use of lead-based (Pb) solders in electronic consumer products has created an urgent need for research on solder joint behavior under various ...
Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic ...
The three parts of this volume - Technical Refinement; Technical Innovation; and Project Management and Risk Minimisation - reflect the areas of opportunity for improved cost effective techniques ...
This book describes the analysis and design of precision temperature sensors in CMOS IC technology, focusing on so-called smart temperature sensors, which provide a digital output signal that can ...
Surfactants And Proteins in Food Technology And Processing