TOP
0
0
魅麗。花火原創小說66折起

三民網路書店 杜威圖書分類法 / Technology (Applied sciences) / Food technology

1458筆商品,1/73頁
Food Chemistry: A Laboratory Manual, Second Edition

1.Food Chemistry: A Laboratory Manual, Second Edition

作者:Miller  出版社:John Wiley & Sons Inc  出版日:2022/02/25 裝訂:平裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Technically Food ― The Business of Plant-based Meat and the Battle to Control What We Eat
滿額折

2.Technically Food ― The Business of Plant-based Meat and the Battle to Control What We Eat

作者:Larissa Zimberoff  出版社:Harry N Abrams Inc  出版日:2021/01/12 裝訂:精裝
定價:945 元, 優惠價:79 747
無庫存,下單後進貨(到貨天數約30-45天)
Fermentation As Metaphor
滿額折

3.Fermentation As Metaphor

作者:Sandor Ellix Katz  出版社:Chelsea Green Pub Co  出版日:2020/10/15 裝訂:精裝
定價:875 元, 優惠價:1 875
無庫存,下單後進貨(到貨天數約30-45天)
Risk Assessment Methods for Biological and Chemical Hazards in Food

4.Risk Assessment Methods for Biological and Chemical Hazards in Food

作者:Edited by Fernando Pérez-Rodríguez  出版社:CRC Pr I Llc  出版日:2020/09/28 裝訂:精裝
As a result of the recent international agreements on the use of Risk Analysis framework, international organization and governments have adopted risk assessment as a science-based process to ensure f
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
A Rainbow Palate ― How Chemical Dyes Changed the West’s Relationship With Food
90折

5.A Rainbow Palate ― How Chemical Dyes Changed the West’s Relationship With Food

作者:Carolyn Cobbold  出版社:Univ of Chicago Pr  出版日:2020/09/22 裝訂:精裝
定價:1935 元, 優惠價:9 1742
無庫存,下單後進貨(到貨天數約30-45天)
Food Hydrocolloids

6.Food Hydrocolloids

作者:Edited by Martin Glicksman  出版社:CRC Pr I Llc  出版日:2020/08/21 裝訂:精裝
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Hydrocolloids in Food Product Development

7.Hydrocolloids in Food Product Development

作者:Albert Monferrer; Clàudia Cortés; Nuria Cubero; Laura Gomez  出版社:CRC Pr I Llc  出版日:2020/06/30 裝訂:精裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Emerging Thermal and Nonthermal Technologies in Food Processing

8.Emerging Thermal and Nonthermal Technologies in Food Processing

若需訂購本書,請電洽客服
02-25006600[分機130、131]。
The Science and Commerce of Whisky
滿額折

9.The Science and Commerce of Whisky

作者:Ian Buxton; Paul S. Hughes  出版社:PBKROYSO  出版日:2020/04/01 裝訂:精裝
Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practi
定價:2205 元, 優惠價:1 2205
無庫存,下單後進貨(到貨天數約30-45天)
The Gristmill
滿額折

10.The Gristmill

作者:Bobbie Kalman  出版社:Crabtree Pub Co  出版日:2020/03/27 裝訂:平裝
定價:348 元, 優惠價:1 348
無庫存,下單後進貨(到貨天數約30-45天)
Butchering Chickens ― A Guide to Humane, Small-scale Processing
滿額折

11.Butchering Chickens ― A Guide to Humane, Small-scale Processing

作者:Adam Danforth  出版社:Storey Books  出版日:2020/03/03 裝訂:平裝
This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.The space, setup, and equipment
定價:663 元, 優惠價:79 524
無庫存,下單後進貨(到貨天數約30-45天)
Ecodesign And Ecoinnovation In The Food Industries

12.Ecodesign And Ecoinnovation In The Food Industries

作者:Yannou-Le Bris  出版社:John Wiley & Sons Inc  出版日:2020/02/04 裝訂:精裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Food Engineering Aspects of Baking Sweet Goods
90折

13.Food Engineering Aspects of Baking Sweet Goods

作者:Servet Gulum Sumnu (EDT); Serpil Sahin (EDT)  出版社:CRC Pr I Llc  出版日:2019/12/20 裝訂:平裝
定價:3373 元, 優惠價:9 3036
無庫存,下單後進貨(到貨天數約30-45天)
Food Wastes And By-Products - Nutraceutical And Health Potential

14.Food Wastes And By-Products - Nutraceutical And Health Potential

作者:Campos-Vega  出版社:John Wiley & Sons Inc  出版日:2019/12/12 裝訂:精裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Visualizing Taste ― How Business Changed the Look of What You Eat
90折

15.Visualizing Taste ― How Business Changed the Look of What You Eat

作者:Ai Hisano  出版社:Harvard Univ Pr  出版日:2019/11/29 裝訂:精裝
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.”The yellow of ma
定價:2365 元, 優惠價:9 2129
無庫存,下單後進貨(到貨天數約30-45天)
Nanoencapsulation of Food Ingredients by Specialized Equipment

16.Nanoencapsulation of Food Ingredients by Specialized Equipment

作者:Seid Mahdi Jafari (EDT)  出版社:Academic Pr  出版日:2019/11/01 裝訂:平裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Traditional Foods ― History, Preparation, Processing and Safety

17.Traditional Foods ― History, Preparation, Processing and Safety

作者:Mohammed Khalfan Al-khusaibi (EDT); Nasser Al-habsi (EDT); Mohammad Shafiur Rahman (EDT)  出版社:Springer Nature  出版日:2019/10/30 裝訂:精裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Molecular Nutrition ― Carbohydrates

18.Molecular Nutrition ― Carbohydrates

作者:Vinood B. Patel (EDT)  出版社:Academic Pr  出版日:2019/10/28 裝訂:平裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Advances in Cold Plasma Applications for Food Safety and Preservation

19.Advances in Cold Plasma Applications for Food Safety and Preservation

作者:Daniela Bermudez-Aguirre (EDT)  出版社:Academic Pr  出版日:2019/10/25 裝訂:平裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Nutritional and Health Aspects of Food in Western Europe

20.Nutritional and Health Aspects of Food in Western Europe

若需訂購本書,請電洽客服
02-25006600[分機130、131]。
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 73

暢銷榜

客服中心

收藏

會員專區