Showing
1 - 5
results of
5
for search '
'
Skip to content
Toggle navigation
Solicitud de Usuario
Sprog
English
Deutsch
Español
Français
Italiano
日本語
Nederlands
Português
Português (Brasil)
中文(简体)
中文(繁體)
Türkçe
עברית
Gaeilge
Cymraeg
Ελληνικά
Català
Euskara
Русский
Čeština
Suomi
Svenska
polski
Dansk
slovenščina
اللغة العربية
বাংলা
Galego
Tiếng Việt
Alle Felter
Titel
Forfatter
Fag
Klassifikationsnummer
ISBN/ISSN
Tag
Find
Udvidet
Reset Filters
Format:
Bog
Foreslåede emner:
4 filters
Food technology
OG
Bread
OG
Microbiologa̕ de alimentos
OG
Coccin̤ al horno
Reset Filters
Show filters (5)
Format:
Bog
Foreslåede emner:
4 filters
Food technology
OG
Bread
OG
Microbiologa̕ de alimentos
OG
Coccin̤ al horno
Søg:
Foreslåede emner i din søgning.
Foreslåede emner i din søgning.
Bakery equipment and supplies industry
5
Baking
5
Bread
Coccin̤ al horno
Food industry and trade
5
Food microbiology
5
Food technology
mere ...
Food yeasts
5
Hornera̕
5
Industria de equipos y accesorios para panadera̕
5
Industrias alimenticias
5
Levadura para alimentos
5
Levaduras
5
Microbiologa̕ de alimentos
Pan
5
Tecnologa̕ de alimentos
5
Yeast
5
Bakery industry
4
Breadbaking
4
Fabricacin̤ de productos panificados
4
Fermentacin̤
4
Fermentacin̤ de la masa
4
Fermentation
4
Fermentation of the dough
4
Industria de la panadera̕
4
Levadura de panadera̕
4
Manufacture of bakery products
4
Panificacin̤
4
Bakery yeast
3
Bakers yeast
2
mindre ...
Showing
1 - 5
results of
5
for search '
'
, Forespørselstid: 0.03s
Refine Results
Sortér
Relevans
Nyeste øverst
Ældste øverst
Klassifikationsnummer
Forfatter
Titel
1
General characteristics of fresh bakers yeast
Klassifikationsnummer:
Loading...
Findes i:
Loading...
General characteristics of fresh bakers yeast
Bog
Føj til favoritter
Saved in:
2
Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
Klassifikationsnummer:
Loading...
Findes i:
Loading...
Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
Bog
Føj til favoritter
Saved in:
3
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
Klassifikationsnummer:
Loading...
Findes i:
Loading...
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
Bog
Føj til favoritter
Saved in:
4
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
Klassifikationsnummer:
Loading...
Findes i:
Loading...
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
Bog
Føj til favoritter
Saved in:
5
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
Klassifikationsnummer:
Loading...
Findes i:
Loading...
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
Bog
Føj til favoritter
Saved in:
Søgeredskaber:
”Modtag RSS Feed
—
Email denne søgning
—
Gem søgning
Back
Indsnæver søgning
Institution
VirtualPro
5
Bibliotek
VirtualPro
5
Format
Bog
Forfatter
Asociacin̤ Argentina de Microbiologa̕
1
Barker Robin
1
Borzani Walter
1
Cerrutti P.
1
Environmental Protection Agency (EPA)
1
Galvagno M. A.
1
mere ...
Instituto de Tecnologia do Parana
1
Kasetsart University
1
Le Comit ̌des Fabricants de Levure de Panification (COFALEC)
1
Nakatomi Yasuo
1
Takano Hiriyuki
1
Williamson Maresa
1
Wongkhalaung Chakamas
1
se alt ...
mindre ...
Sprog
English
4
Spanish
1
×
Loading...