Effects of heating on foodstuffs
Diagrs., tables. Includes bibliographies;
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| Format: | Texto biblioteca |
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London (UK) Applied Science Pub.
1979
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| Subjects: | FOODS, HEATING, PROTEINS, CARBOHYDRATES, PIGMENTS, VITAMINS, HEAT, MEAT, EGGS, FISHES, FRUITS, VEGETABLES, MILK, MILK PRODUCTS, CEREALS, ROOTS, STARCH PRODUCTS, PRODUIT ALIMENTAIRE, CHAUFFAGE, ALIMENTOS, CALENTAMIENTO, PROTEINE, GLUCIDE, PIGMENT, VITAMINE, CHALEUR, VIANDE, OEUF, POISSON (ANIMAL), LEGUME, LAIT, PRODUIT LAITIER, CEREALE, RACINE, AMIDON INDUSTRIEL, PROTEINAS, CARBOHIDRATOS, PIGMENTOS, VITAMINAS, CALOR, CARNE, HUEVOS, PECES, FRUTAS, HORTALIZAS, LECHE, PRODUCTOS LACTEOS, CEREALES, RAICES, PRODUCTOS AMILACEOS, |
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