Información de la indexación
664.028 Técnicas de preservacionDocumentos en la biblioteca con la clasificación 664 (74)
Refinar búsqueda
texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Sensory Science § Flavor of Frozen Foods § Textures of Frozen Foods § Chemical and Physical Aspects of Color in Frozen Muscle-based Foods § Fermentation § Quality and Flavour of Fermented Products § Meat Fermentation § Liquid Fermented Milk Pr[...]
texto impreso
texto impreso
texto impreso
texto impreso
texto impreso
documento electrónico
texto impreso
Un sistema de gestión de la inocuidad de los alimentos se define como un conjunto de elementos interrelacionados o que interactúan para establecer una política y objetivos y para alcanzar aquellos objetivos que permiten dirigir y controlar una o[...]
texto impreso
texto impreso
texto impreso
texto impreso
texto impreso
MEULLENET, JEAN FRANCOIS ; XIONG, RUI ; FINDLAY, CHRISTOPHER J. | Ames [ESTADOS UNIDOS] : Blackwel Publishing | 2007Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and[...]
texto impreso
texto impreso
S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1968Quality control in the food industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging[...]
