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Schomburg, Dietmar. editor.
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Biochemistry.
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62 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Wine Chemistry and Biochemistry için kapak resmi
Wine Chemistry and Biochemistry
by 
Moreno-Arribas, M. Victoria. editor.
https://doi.org/10.1007/978-0-387-74118-5
Format: 
Alıntı: 
Wine Chemistry and Biochemistry Moreno-Arribas, M. Victoria. editor.
2. 
Food Allergens Biochemistry and Molecular Nutrition için kapak resmi
Food Allergens Biochemistry and Molecular Nutrition
by 
Ćirković Veličković, Tanja. author.
https://doi.org/10.1007/978-1-4939-0841-7
Format: 
Alıntı: 
Food Allergens Biochemistry and Molecular Nutrition / Ćirković Veličković, Tanja. author.
3. 
Lipid Hydroperoxide-Derived Modification of Biomolecules için kapak resmi
Lipid Hydroperoxide-Derived Modification of Biomolecules
by 
Kato, Yoji. editor.
https://doi.org/10.1007/978-94-007-7920-4
Format: 
Alıntı: 
Subcellular Biochemistry,
4. 
Maize: Nutrition Dynamics and Novel Uses için kapak resmi
Maize: Nutrition Dynamics and Novel Uses
by 
Chaudhary, Dharam Paul. editor.
https://doi.org/10.1007/978-81-322-1623-0
Format: 
Alıntı: 
Protein Biochemistry.
5. 
Seafood Processing By-Products Trends and Applications için kapak resmi
Seafood Processing By-Products Trends and Applications
by 
Kim, Se-Kwon. editor.
https://doi.org/10.1007/978-1-4614-9590-1
Format: 
Alıntı: 
Biochemistry.
6. 
Chemistry and Technology of Yoghurt Fermentation için kapak resmi
Chemistry and Technology of Yoghurt Fermentation
by 
Baglio, Ettore. author.
https://doi.org/10.1007/978-3-319-07377-4
Format: 
Alıntı: 
Biochemistry.
7. 
Techniques for Nanoencapsulation of Food Ingredients için kapak resmi
Techniques for Nanoencapsulation of Food Ingredients
by 
Anandharamakrishnan, C. author.
https://doi.org/10.1007/978-1-4614-9387-7
Format: 
Alıntı: 
Nanochemistry.
8. 
Lactic Acid Bacteria Fundamentals and Practice için kapak resmi
Lactic Acid Bacteria Fundamentals and Practice
by 
Zhang, Heping. editor.
https://doi.org/10.1007/978-94-017-8841-0
Format: 
Alıntı: 
Clinical biochemistry.
9. 
Food Structure and Moisture Transfer A Modeling Approach için kapak resmi
Food Structure and Moisture Transfer A Modeling Approach
by 
Guillard, Valérie. author.
https://doi.org/10.1007/978-1-4614-6342-9
Format: 
Alıntı: 
Nanochemistry.
10. 
Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition için kapak resmi
Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition
by 
McSweeney, Paul L. H. editor.
https://doi.org/10.1007/978-1-4614-4714-6
Format: 
Alıntı: 
Protein Biochemistry.
11. 
Food Quality, Safety and Technology için kapak resmi
Food Quality, Safety and Technology
by 
Lima, Giuseppina P. P. editor.
https://doi.org/10.1007/978-3-7091-1640-1
Format: 
Alıntı: 
Biochemistry.
12. 
Antioxidant Properties of Spices, Herbs and Other Sources için kapak resmi
Antioxidant Properties of Spices, Herbs and Other Sources
by 
Charles, Denys J. author.
https://doi.org/10.1007/978-1-4614-4310-0
Format: 
Alıntı: 
Plant Biochemistry.
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