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anonym
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Technologien in der Gastronomie. Die Vor- und Nachteile beim Einsatz von Bankettsoftware
Autor:in:
Anonym (Author)
Subject:
Food Technology
Category:
Seminar Paper , 2022 , Grade: 1,3
Price:
US$ 18.99
La importancia de las temperaturas en el proceso de cocción. Plan de capacitacion
Autor:in:
Anonym (Author)
Subject:
Food Technology
Category:
Project Report , 2021 , Grade: 5
Price:
US$ 21.99
Optimierung der Gaszusammensetzung von modifizierten Atmosphäre-Verpackungen. Verlängerung der Haltbarkeit von rohem Fisch
Autor:in:
Anonym (Author)
Subject:
Food Technology
Category:
Bachelor Thesis , 2022 , Grade: 1,3
Price:
US$ 21.99
Risikostrategien. Naturrisiko genetisch modifiziertes Grundnahrungsmittel Mais
Autor:in:
Anonym (Author)
Subject:
Food Technology
Category:
Term Paper , 2020 , Grade: 1,0
Price:
US$ 18.99
Studies on extraction, degradation and utilization of functional components from pomegranate peel
Autor:in:
Anonym (Author)
Subject:
Food Technology
Category:
Master's Thesis , 2019
Price:
US$ 18.99
Optimierung des Herstellungsprozesses von Beef Jerky. Empirische Analyse von drei Trocknungsverfahren
Autor:in:
Anonym (Author)
Subject:
Food Technology
Category:
Pre-University Paper , 2017 , Grade: 1,33
Price:
US$ 7.99
Re-use and Recovery of Process Water Streams in the Food and Beverage Industry
A Comparison of Guidelines and Regulations of the Arabian Peninsula
Autor:in:
Rony Antony (Author)
Subject:
Food Technology
Category:
Master's Thesis , 2018 , Grade: 2.0
Price:
US$ 42.99
Water Re-use in the Food Processing Sector
Re-use and Recovery of Process Water Streams in the Food and Beverage Industry: a Comparison of Guidelines and Regulations in Different Countries
Autor:in:
Master Rony Antony (Author)
Subject:
Food Technology
Category:
Presentation slides , 2018 , Grade: 2.0
Price:
US$ 14.99
