P. Michael Davidson – författare
Visar alla böcker från författaren P. Michael Davidson. Handla med fri frakt och snabb leverans.
5 produkter
Antimicrobials in Food
Av P. Michael Davidson, T. Matthew Taylor m. fl.
Inbunden, 2020
3063 kr
Lägg i varukorg
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical …
Antimicrobials in Food
Av P. Michael Davidson, T. Matthew Taylor m. fl.
Häftad, 2022
749 kr
Lägg i varukorg
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical …
Antimicrobials in Food
Av Jairus R. D. David, T. Matthew Taylor m. fl.
E-bok, 2020
712 kr
Lägg i varukorg
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical …
Antimicrobials in Food
Av Jairus R. D. David, T. Matthew Taylor m. fl.
E-bok, 2020
712 kr
Lägg i varukorg
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical …
Food Additives
Av A. Larry Branen, P. Michael Davidson m. fl.
Inbunden, 2001
7574 kr
Lägg i varukorg
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food …
