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621.56/.58 --- Koeltechniek --- 664.8.037 --- Industriële koeling
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History of civilization --- History of Europe --- Salt --- Salt industry and trade --- Sel --- Taxation --- History --- Impôts --- Histoire --- Industrie --- 664.4 --- Mineral foodstuffs. Edible salt --- 664.4 Mineral foodstuffs. Edible salt --- Impôts
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Heat --- 536.24 --- 66.021.4 --- 664.8.036 --- 664.8.037 --- 664.8.037 Food preservation by refrigeration. Storage and transport of refrigerated food --- Food preservation by refrigeration. Storage and transport of refrigerated food --- 664.8.036 Food preservation by heating --- Food preservation by heating --- 66.021.4 Heat transfer --- Heat transfer --- 536.24 Heat transfer. Heat exchange. Heat transmission --- Heat transfer. Heat exchange. Heat transmission --- Thermal transfer --- Transmission of heat --- Energy transfer --- Transmission --- Thermodynamics --- thermodynamica --- fysica --- warmteleer --- warmteoverdracht --- warmtegeleiding
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664 --- Food industry and trade --- -Market surveys --- -Retail trading areas --- Advertising --- Consumption (Economics) --- Economic surveys --- Marketing research --- Advertising campaigns --- Consumer behavior --- Public opinion polls --- Food preparation --- Food preparation industry --- Food processing --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Production and preservation of solid foodstuffs --- Surveys --- Market surveys --- -Production and preservation of solid foodstuffs --- 664 Production and preservation of solid foodstuffs --- -664 Production and preservation of solid foodstuffs --- Retail trading areas --- Consumers --- Europe --- Nutrition
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voedingstechnologie --- biotechnologie --- voedingsleer --- Food science and technology --- Biotechnology --- Alimentation --- Voeding --- voeding --- fermentatie --- DNA --- 664.8.039.7 --- 66.098 --- 575 --- 641.1 --- Voedsel : biotechnologie --- Voeding en biotechnologie --- Preservation by biological processes. Preservation by fermentation --- Biological processes. Biotechnology --- Agrotechnology and Food Sciences. Food Sciences --- Food Biotechnology --- Food Biotechnology. --- 66.098 Biological processes. Biotechnology --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- Food
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664.3 --- Oils and fats, Edible --- -Oilseeds --- -#KVIV:BB --- Oil seeds --- Oilseed plants --- Seeds --- Edible oils and fats --- Shortenings --- Oils and fats --- Low-fat diet --- Edible oils and fats. Margarine. Protein foodstuffs --- Analysis --- Oilseeds --- Plant and Crop Sciences. Crops --- Analysis. --- Oil Crops --- Oil Crops. --- 664.3 Edible oils and fats. Margarine. Protein foodstuffs --- #KVIV:BB --- Oils and fats, Edible - Analysis. --- Oilseeds - Analysis.
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Industrie alimentaire --- Food industry --- Construction de bâtiments --- Building construction --- Assurance qualité --- quality assurance --- 664.8 --- 725.41 --- Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- Industriegebouwen. Fabrieken. Werkplaatsen --- 725.41 Industriegebouwen. Fabrieken. Werkplaatsen --- 664.8 Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- Usine alimentaire --- Audit
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Nutritionary hygiene. Diet --- Market research --- Netherlands --- 64.032 --- 641 --- 664 --- Consumenten en voeding --- Consumer needs, research and advice generally. Quality and costs of household goods. Comparison of prices etc. --- Voeding. Voedsel--(zie ook {392.8}) --- Production and preservation of solid foodstuffs --- 664 Production and preservation of solid foodstuffs --- 64.032 Consumer needs, research and advice generally. Quality and costs of household goods. Comparison of prices etc.
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543.92 --- 664.017 --- 641.1 --- 519.242 --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Properties of preserved foods and foodstuffs. Food quality --- Foodstuffs from the point of view of properties. Nutritional value --- Experimental design. Optimal designs. Block designs --- 519.242 Experimental design. Optimal designs. Block designs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture
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