EKTIDAR
authors
Human Resources
Human Resources
Faculity of Dentist
Faculity of Dentist
Electricity/Electronic
Electricity
Mechanical Engineering
Mechanical Engineering
Civil/Architectural Engineering
Civil/Architectural Engineering
Medical science
Radiotherapy Radiobiology Radioprotection
Nutrition
Surgery
Pathologist
Radiology
Computer & Communications
Computer Networks
Artificial intelligence
Agriculture
Hydroponics & Greenhouses
plant production
plant protection
Business-Administration
finance
Personal Development
Business Management
Tourism and Hospitality
Tourism and Hospitality
Statics
Statistics Biostatistics
Literature
LANGUAGES ENGLISH
Languages French
Pharmacy
Pharmacy
sciences
Medicine/Biochemistry/Biology
sciences(قيد التحضير)
Chemical/Industrial/Petro
Math
Physics
مكتبة إقتدار
Book Page :
Handbook of Food Analysis
Welcome
Arabic
Book Details
Handbook of Food Analysis
Nutrition
author :
Leo M.L. Nollet • Fidel Toldrá
PDF
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BREADED FRIED FOODS
Leo M.L. Nollet • Fidel Toldrá
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Food Emulsions
Leo M.L. Nollet • Fidel Toldrá
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INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING
Leo M.L. Nollet • Fidel Toldrá
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Industrialization Indigenous Fermented Foods Fermented Foods
Leo M.L. Nollet • Fidel Toldrá
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ESSENTIAL GUIDE TO OPERATIONS MANAGEMENT
Leo M.L. Nollet • Fidel Toldrá
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Whey Proteins Functional Properties, Production and Health Benefits
Leo M.L. Nollet • Fidel Toldrá
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Analysis of Pesticides in Food and Environmental Samples
Leo M.L. Nollet • Fidel Toldrá
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Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications
Leo M.L. Nollet • Fidel Toldrá
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