Výsledky vyhledávání - "Kerti K. Badakné"

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Book reviewsConfectionery and chocolate engineering — Principles and applications 2nd edition F.Á. Mohos Wiley Blackwell, Chichester, UK; Hoboken, US ISBN: 978-1-118-93977-2 (print), 792 pagesFood packaging Nanotechnology in the agri-food industry, Vol. 7 A.M. Grumezescu (Ed.) Elsevier Science Publishing Co Inc., 2017, 125 London Wall, London EC2Y 5AS, United Kingdom ISBN: 978-0-12-804302-8, 796 pagesFood processing technology Principles and practice P.J. Fellows (Ed.) Woodhead Publishing, Cambridge, 2017, Series in Food Science, Technology and Nutrition, Fourth Edition ISBN: 978-0-08-101907-8, 1152 pagesLactose-derived prebiotics — A process perspective A. Illanes, C. Guerrero, C. Vera, L. Wilson, R. Conejeros and F. Scott Academic Press is an imprint of Elsevier, London, UK, San Diego, USA, Cambridge, USA, Oxford, UK, 2016 ISBN: 978-0-12-802724-0 (print), 312 pagesNanobiosensors A. Grumezescu (Ed.) Nanotechnology in the Agri-Food Industry Vol. 8. Academic Press is an imprint of Elsevier, 125 London Wall, London EC2Y 5AS, United Kingdom ISBN: 978-0-12-804301-1, 926 pagesSustainable protein sources S.R. Nadathur, J.P.D. Wanasundara and L. Scanlin (Eds) Academic Press is an imprint of Elsevier, London, UK, San Diego, USA, Cambridge, USA, Oxford, UK, 2016 ISBN: 978-0-12-802778-3 (print), 456 pages

Autor: Kerti K. Badakné, L. Szalóki-Dorkó, Zs. Zalán, N. Adányi, K. Takács

Publikováno v: Acta Alimentaria. 46:259-268

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4307f508c0c2f6ba03b140c6fc4f151d
https://doi.org/10.1556/066.2017.46.2.16

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