The Science of Food - An Introduction to Food Science,...

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Biology and other natural sciences
The Science of Food - An Introduction...

The Science of Food - An Introduction to Food Science, Nutrition and Microbiology

P. M. Gaman, K. B. Sherrington

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এই বইটি আপনার কতটা পছন্দ?

ফাইলের মান কিরকম?

মান নির্ণয়ের জন্য বইটি ডাউনলোড করুন

ডাউনলোড করা ফাইলগুলির মান কিরকম?

ক্যাটাগোরিগুলো:

Biology and other natural sciences

সাল:

1981

সংস্করণ:

2nd

প্রকাশক:

Pergamon

ভাষা:

english

পৃষ্ঠা:

250

ISBN 10:

0080258964

ISBN 13:

9780080258966

ফাইল:

PDF, 5.16 MB

IPFS:

,

english, 1981

অনলাইনে পড়া

তে রূপান্তর প্রক্রিয়া চলছে

-এ রূপান্তর ব্যর্থ হয়েছে

আপনি আগ্রহী হতে পারেন

George F. Stewart, Maynard A. Amerine, Bernard S. Schweigert and John Hawthorn (Auth.) — Introduction to Food Science and Technology

Norman N. Potter — Food Science (Food Science Texts)

Campbell-Platt G. (ed.) — Textbook of food science and technology

David Foskett; Patricia Paskins; Andrew Pennington — The Theory of Hospitality and Catering

John Cousins, Dennis Lillicrap, Suzanne Weekes — Food and Beverage Service

David A. Bender — Introduction to Nutrition and Metabolism, 5th ed

Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke — Introducing Food Science, Second Edition

Neelam Singh; I. S. Singh — Food Nutrition, Science and Technology

Bernard A. Marcus — Human Nutrition (Cliffs Quick Review)

Isaac Asimov — The World of Nitrogen

Walter J. Veith — Diet And Health

Desconocido — Introduction To The Chemistry Of Food

Isaac Asimov — The World of Nitrogen

Lawrence DeSantis, ND — Natural Health and Nutrition Manual

Catherine Calogeropoulos — What is Food? A re-framing of human nutrition

Isaac Asimov — The World of Nitrogen

Author: Parul R. Sheth — Chemicals of Life

Wendy J. Schiff — Nutrition for Healthy Living, 2nd Edition

Michael Zeece — Introduction to the Chemistry of Food

Robert E.C. Wildman — The Nutritionist - Food, Nutrition and Optimal Health

O. F. G. Kilgour (auth.) — Mastering Nutrition

S. R. Dudley (auth.) — Mastering Catering Science

Arnold E. Bender (Auth.) — Dictionary of Nutrition and Food Technology

Sharon Rady Rolfes, Kathryn Pinna, Ellie Whitney — Understanding Normal and Clinical Nutrition, 8th Edition

K. B. Sherrington, P. M. Gaman — Science of Food

Earl Mindell, RPh, MH, PhD; Gene Bruno — What's in Your Blood and Why You Should Care: How to Cleanse and Detoxify Your Blood for Optimum Health

Nigel Denby — Nutrition for dummies (UK edition)

Robert A. Ronzio — The Encyclopedia of Nutrition and Good Health (Facts on File Library of Health and Living)

Bernard A. Marcus — Human Nutrition

Audrey H. Ensminger, Marion Eugene Ensminger, James E. Konlande, John R.K. Robson — The Concise Encyclopedia of Foods & Nutrition

T P Coultate, Royal Society of Chemistry (Great Britain) — Food : the chemistry of its components

T. P. Coultate, Royal Society of Chemistry — Food, 5th ed: The chemistry of its components

T.P. Coultate — Food

John M. DeMan — Principles of Food Chemistry

Gordon M. Wardlaw; Angela L. Collene — Wardlaw’s Contemporary Nutrition

Carol Byrd-Bredbenner; Jacqueline R. Berning; Danita S. Kelley; Gaile Moe — Wardlaw’s Perspectives in Nutrition

Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley — Wardlaw's Perspectives in Nutrition: A Functional Approach

Lori A. Smolin, Mary B. Grosvenor — Basic Nutrition, Second Edition (Healthy Eating, a Guide to Nutrition)

Michael E.J. Lean — Fox and Cameron's Food Science, Nutrition & Health, 7th ed

DK — How Food Works

Lori A. Smolin, Mary B. Grosvenor — Basic Nutrition

T P Coultate — Food : the chemistry of its components

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