找回密碼
 To register

QQ登錄

只需一步，快速開(kāi)始

掃一掃，訪問(wèn)微社區(qū)

打印 上一主題 下一主題

Titlebook: Antimicrobial Food Additives; Characteristics - Us Erich Lück,Martin Jager Book 19972nd edition Springer-Verlag Berlin Heidelberg 1997 Food

[復(fù)制鏈接]
查看: 29676|回復(fù): 35
樓主
發(fā)表于 2025-3-21 19:29:04 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
期刊全稱Antimicrobial Food Additives
期刊簡(jiǎn)稱Characteristics - Us
影響因子2023Erich Lück,Martin Jager
視頻videohttp://file.papertrans.cn/159/158602/158602.mp4
圖書(shū)封面Titlebook: Antimicrobial Food Additives; Characteristics - Us Erich Lück,Martin Jager Book 19972nd edition Springer-Verlag Berlin Heidelberg 1997 Food
影響因子The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG‘s Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.
Pindex Book 19972nd edition
The information of publication is updating

書(shū)目名稱Antimicrobial Food Additives影響因子(影響力)




書(shū)目名稱Antimicrobial Food Additives影響因子(影響力)學(xué)科排名




書(shū)目名稱Antimicrobial Food Additives網(wǎng)絡(luò)公開(kāi)度




書(shū)目名稱Antimicrobial Food Additives網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




書(shū)目名稱Antimicrobial Food Additives被引頻次




書(shū)目名稱Antimicrobial Food Additives被引頻次學(xué)科排名




書(shū)目名稱Antimicrobial Food Additives年度引用




書(shū)目名稱Antimicrobial Food Additives年度引用學(xué)科排名




書(shū)目名稱Antimicrobial Food Additives讀者反饋




書(shū)目名稱Antimicrobial Food Additives讀者反饋學(xué)科排名




單選投票, 共有 0 人參與投票
 

0票 0%

Perfect with Aesthetics
 

0票 0%

Better Implies Difficulty
 

0票 0%

Good and Satisfactory
 

0票 0%

Adverse Performance
 

0票 0%

Disdainful Garbage
您所在的用戶組沒(méi)有投票權(quán)限
沙發(fā)
發(fā)表于 2025-3-21 22:47:25 | 只看該作者
O. M. Scott,G. Vrbová,S. A. Hyde,V. DubowitzAll foods are prone to spoilage and must therefore be consumed immediately or, where this is not possible or desirable, preserved so that they can be stored.
板凳
發(fā)表于 2025-3-22 02:58:15 | 只看該作者
地板
發(fā)表于 2025-3-22 08:31:04 | 只看該作者
5#
發(fā)表于 2025-3-22 10:11:17 | 只看該作者
6#
發(fā)表于 2025-3-22 13:23:34 | 只看該作者
Sacral Nerve Modulation for Constipation,urally occurring food ingredients, such as goitrogenous substances in rape and other types of vegetables or cyanogenic glycosides in cassava. Alternatively such substances may either form in plants themselves as a reaction to exogenous noxae (so-called phytoalexins such as solanine or chaconin in po
7#
發(fā)表于 2025-3-22 20:10:43 | 只看該作者
8#
發(fā)表于 2025-3-23 00:19:56 | 只看該作者
9#
發(fā)表于 2025-3-23 04:43:08 | 只看該作者
10#
發(fā)表于 2025-3-23 05:50:27 | 只看該作者
Book 19972nd editioncial chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.
 關(guān)于派博傳思  派博傳思旗下網(wǎng)站  友情鏈接
派博傳思介紹 公司地理位置 論文服務(wù)流程 影響因子官網(wǎng) 吾愛(ài)論文網(wǎng) 大講堂 北京大學(xué) Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點(diǎn)評(píng) 投稿經(jīng)驗(yàn)總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學(xué) Yale Uni. Stanford Uni.
QQ|Archiver|手機(jī)版|小黑屋| 派博傳思國(guó)際 ( 京公網(wǎng)安備110108008328) GMT+8, 2026-1-23 22:58
Copyright © 2001-2015 派博傳思   京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved
快速回復(fù) 返回頂部 返回列表
大田县| 禄丰县| 潜江市| 柳林县| 云浮市| 齐河县| 仙桃市| 乡城县| 长垣县| 定襄县| 东莞市| 策勒县| 祁门县| 沾益县| 阳泉市| 乐亭县| 启东市| 广安市| 连山| 翁牛特旗| 滕州市| 越西县| 加查县| 右玉县| 西青区| 民和| 汽车| 邢台市| 武宁县| 桂平市| 罗田县| 龙山县| 陆良县| 会宁县| 突泉县| 紫阳县| 镇巴县| 望谟县| 惠州市| 浪卡子县| 濮阳市|