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(Results for »
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Production of extruded meat substitutes based on textured soy protein
Author:
Naomi Albiez (Author)
Subject:
Food Technology
Category:
Term Paper (Advanced seminar), 2021
Price:
US$ 15.99
Alfalfa als Protein-Aminosäureprodukt zum Einsatz in Feinkostprodukten
Authors:
Dominique Weiß (Author)
Florian Seer (Author)
Philipp Gmelch (Author)
Matthias Veser (Author)
Subject:
Food Technology
Category:
Term Paper (Advanced seminar), 2010
Price:
US$ 16.99
Anwendung von Gashydraten in der Lebensmitteltechnologie
Author:
Parisa Mohammadshahi (Author)
Subject:
Food Technology
Category:
Written Test, 2019
Price:
US$ 7.99
The NotBurger. Meat Substitution by the Use of Methyl Cellulose
Author:
Naomi Albiez (Author)
Subject:
Food Technology
Category:
Project Report, 2022
Price:
US$ 15.99
Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting
Author:
Hassan Rabea Mohamed Ibrahim (Author)
Subject:
Food Technology
Category:
Thesis (M.A.), 2013
Price:
US$ 36.99
Application of Grape Pomace as a Natural Food Preservative and Source of Biofuel
Authors:
Violeta Ivanova-Petropulos (Author)
Zorana Andonovic (Author)
Dusko Nedelkovski (Author)
Krste Tasev (Author)
Klime Beleski (Author)
Subject:
Food Technology
Category:
Research Paper (postgraduate), 2014
Price:
US$ 20.99