Eskin, N. A. M.
概要
| 作品: | 1 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
Bitterness = perception, chemistry and food processing /
by:
Eskin, N. A. M.; Aliani, Michel.
(書目-電子資源)
Methods to assess quality and stability of oils and fat-containing foods
by:
Eskin, N. A. M.; Warner, Kathleen.
(書目-語言資料,印刷品)
Food shelf life stability = chemical, biochemical, and microbiological changes /
by:
Eskin, N. A. M.; Robinson, David S., (1935-)
(書目-語言資料,印刷品)
主題
Food adulteration and inspection.
Cardiovascular system- Diseases
Bitterness (Taste)
Food- Shelf-life dating.
Food- Storage.
Functional foods
Dietary Supplements- English.
Functional foods.
Dietary supplements
Food industry and trade- Quality control.
Oils and fats, Edible- Quality control.
Foods, Specialized- English.