MDS664.07
Definizioni: TecnologieTecnologie chimicheFoods: Sugar, Starch, etc.Non impostataNon impostata
Dewmoji: 💡????
0 Generalità 216,948 ℹ️ | 1 Filosofia, Psicologia 229,419 💭 | 2 Religione 562,779 🙏 | 3 Scienze sociali 1,169,921 👫 | 4 Linguaggio 177,109 💬 | 5 Scienze naturali e matematica 380,441 🔬 | 6 Tecnologie 844,132 💡 | 7 Belle arti e arti decorative 857,504 🎨 | 8 Letteratura 1,201,263 📚 | 9 Geografia, Storia e discipline ausiliarie 703,933 🗺️ |
60 Tecnologie. Generalità 8,586 💡 | 61 Medicina 277,111 💉 | 62 Ingegneria 140,868 🔩 | 63 Agricoltura 78,723 🌱 | 64 Economia domestica 152,587 🏠 | 65 Direzione aziendale e servizi ausiliari 131,640 👔 | 66 Tecnologie chimiche 17,794 🚀 | 67 Manifatture 7,692 📦 | 68 Manufatti 18,201 🔨 | 69 Edilizia 10,930 👷 |
660 Chemistry; Chemical Engineering 5,066 ⚗ | 661 Chemicals 489 🧪 | 662 Explosives; Fuel 1,122 💣 | 663 Beverages 1,231 🍻 | 664 Foods: Sugar, Starch, etc. 3,654 🍞 | 665 Lights: Gas, Oil, Candles, etc. 1,104 🛢 | 666 Ceramics: Glass, Clay, Cement, etc. 977 🏺 | 667 Bleaching; Dyeing; Inks; Paints 659 🖌 | 668 Other Organic Chemic Industries 2,093 💄 | 669 Metallurgy; Assaying 1,399 💍 |
664.0 1,507 | 664.1 Sugar 165 | 664.2 Starch 30 | 664.3 Oils & Fats 130 | 664.4 Salt 9 🧂 | 664.5 Flavorings and Colorants 139 🎨 | 664.6 Various Specialties 44 | 664.7 Cereal Grains; Related Processes; Related Products 334 🌾 | 664.8 Fruits And Vegetables -- Processing 118 🍎 | 664.9 Butchering And Meat/Poultry/Seafood Processing 312 🥩 |
664.00 341 | 664.01 9 | 664.02 454 | 664.03 2 | 664.04 1 | 664.05 2 | 664.06 164 | 664.07 424 | 664.08 2 | 664.09 107 |
664.070 3 | 664.071 1 | 664.072 31 | 664.073 | 664.074 | 664.075 | 664.076 | 664.077 | 664.078 | 664.079 |
Opere selezionate per la classe MDS 664.07 (424)
- The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes di James Briscione
- The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) di César Vega
- This Is What You Just Put in Your Mouth?: From Eggnog to Beef Jerky, the Surprising Secrets di Patrick Di Justo
- Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) di Ole Mouritsen
- The Science Of Cooking Understanding the Biology and Chemistry Behind Food and Cooking di Joseph J. Provost
- Handbook of Organic Food Safety and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) di Julia Cooper
- Nutraceutical and Functional Food Regulations in the United States and Around the World (Food Science and Technology) di Debasis Bagchi
- Food spoilage microorganisms (Woodhead Publishing in Food Science, Technology and Nutrition) di Clive de W. Blackburn
- Food Authenticity and Traceability (Woodhead Publishing in Food Science, Technology and Nutrition) di S.M. Lee
- Handbook of flavor characterization : sensory analysis, chemistry, and physiology di Kathryn D. Deibler
Etichette correlate
"Amici lontani"
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Definizioni
Edizione del 1922 |
Linguaggio moderno |
Emoji |