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Autor: Ronald E. Wrolstad

Apoio
Ronald E. Wrolstad, Ph D, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, Pb D, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, Ph D, is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, Ph D, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.




3 Ebooks por Ronald E. Wrolstad

Capa do Denise M. Smith & Ronald E. Wrolstad: Handbook of Food Analytical Chemistry, Volume 1
Denise M. Smith & Ronald E. Wrolstad: Handbook of Food Analytical Chemistry, Volume 1
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and tec …
PDF
Inglês
DRM
€233.99
Capa do Ronald E. Wrolstad: Food Carbohydrate Chemistry
Ronald E. Wrolstad: Food Carbohydrate Chemistry
Not since ‘Sugar Chemistry’ by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now i …
PDF
Inglês
DRM
€91.99
Capa do Ronald E. Wrolstad: Food Carbohydrate Chemistry
Ronald E. Wrolstad: Food Carbohydrate Chemistry
Not since ‘Sugar Chemistry’ by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now i …
EPUB
Inglês
DRM
€91.99