Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.
Christina P. Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.
8 Ebook di Richard W Hartel
Gerard L. Hasenhuettl & Richard W Hartel: Food Emulsifiers and Their Applications
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble …
PDF
Inglese
€128.39
Richard W Hartel & AnnaKate Hartel: Food Bites
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type …
PDF
Inglese
DRM
€16.99
Richard W Hartel & Christina P. Klawitter: Careers in Food Science: From Undergraduate to Professional
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this ra …
PDF
Inglese
€74.89
H Douglas Goff & Richard W Hartel: Ice Cream
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, ph …
PDF
Inglese
€96.29
Richard W Hartel & AnnaKate Hartel: Sai cosa mangi?
Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro.
Ormai la dinamica dei flussi è chiara: l’hamburger e la Coca Cola sono solo i sim …
PDF
Italiano
€2.69
H. Douglas Goff & Richard W Hartel: Ice Cream
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream …
PDF
Inglese
DRM
€102.48
Richard W Hartel & Dennis R. Heldman: Principles of Food Processing
The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- graduate food science curricula, food processing …
PDF
Inglese
DRM
€175.36
Richard W Hartel & Gerard L. Hasenhuettl: Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized …
PDF
Inglese
DRM
€91.21
