"food science" trang 3 - tải miễn phí từ tailieuXANH
Effect of organic loading rate on the performance of anaerobic co-digestion digester treating food waste and sludge waste

Effect of organic loading rate on the performance of anaerobic co-digestion digester treating food waste and sludge waste
6    61    0
Marine alginate oligosaccharides – a promising biomaterial: current use and future perspectives in food industry and pharmaceutical applications

Marine alginate oligosaccharides – a promising biomaterial: current use and future perspectives in food industry and pharmaceutical applications
15    152    0
Probitoic properties of lactobacillus strains from fermented food and infant feaces

Probitoic properties of lactobacillus strains from fermented food and infant feaces
11    38    0
Antimicrobial activities of Vietnamese holy basil (ocimum sanctum ) essential oil against food borne bacteria and fungi

Antimicrobial activities of Vietnamese holy basil (ocimum sanctum ) essential oil against food borne bacteria and fungi
8    96    0
Lecture Human ecology - Chapter 18: Food resources

Lecture Human ecology - Chapter 18: Food resources
33    61    0
Effect of organic loading rate on the performance of anaerobic co-digestion digester treating food waste and sludge waste

Effect of organic loading rate on the performance of anaerobic co-digestion digester treating food waste and sludge waste
6    66    0
Co-degestion of food waste and domestic wastewater by using upflow anaerobic sludge blanket (UASB) couped with a microfiltration membrane (MF)

Co-degestion of food waste and domestic wastewater by using upflow anaerobic sludge blanket (UASB) couped with a microfiltration membrane (MF)
8    53    0
Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing

Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing
8    20    1
Achievements and issues of the agro-food value chain in Vietnam

Achievements and issues of the agro-food value chain in Vietnam
5    24    1
MULTIVARIATE DATA ANALYSIS INSENSORY AND CONSUMERSCIENCEGarmt B. Dijksterhuis, Ph.D.ID-DLO, Institute for Animal Science and Health Food Science Department Lely stad The NetherlandsFOOD & NUTRITION PRESS, INC. TRUMBULL, CONNECTICUT 06611 USA.MUL

MULTIVARIATE DATA ANALYSIS INSENSORY AND CONSUMERSCIENCEGarmt B. Dijksterhuis, Ph.D.ID-DLO, Institute for Animal Science and Health Food Science Department Lely stad The NetherlandsFOOD & NUTRITION PRESS, INC. TRUMBULL, CONNECTICUT 06611 USA.MUL
320    48    0
Ebook South Carolina Science: Activity lab book fish

Ebook South Carolina Science: Activity lab book fish
204    50    0
Using a central composite design to optimize the analytical method for simultaneous determination of choline, pantothenic acid, ascorbic acid, and niacin in food supplements by capillary zone electrophoresis

Using a central composite design to optimize the analytical method for simultaneous determination of choline, pantothenic acid, ascorbic acid, and niacin in food supplements by capillary zone electrophoresis
10    75    0
FOOD PROCESS ENGINEERING AND TECHNOLOGY

FOOD PROCESS ENGINEERING AND TECHNOLOGY
622    42    0
Food ProcessingTechnology

Food ProcessingTechnology
1    47    1
FOOD ADDITIVE

FOOD ADDITIVE
268    68    0
FOOD INDUSTRIAL PROCESSES – METHODS AND EQUIPMENT

FOOD INDUSTRIAL PROCESSES – METHODS AND EQUIPMENT
424    77    0
MATERIALS SCIENCE AND TECHNOLOGYE

MATERIALS SCIENCE AND TECHNOLOGYE
336    48    0
The Globalization of Science The Place of Agricultural Research

The Globalization of Science The Place of Agricultural Research
217    61    0
TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE , AGRICULTURE

TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE , AGRICULTURE
345    40    0
TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE

TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE
348    41    0
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