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Chat Tao Vi Va Mau Cho Thuc Pham

Chat Tao Vi Va Mau Cho Thuc Pham

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Published by Hien Vu

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Published by: Hien Vu on Jul 23, 2010
Copyright:Attribution Non-commercial

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10/28/2011

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1
Ph gia trong chbin thc phm
Ts LÝ NGUYN BÌNH
 
2
i liu tham kho
1.
Branen A Larry. FOOD ADDI
T
IVES. Marcel Dekker. 1990
.
2
.
Smith Jim. FOOD ADDI
T
IVE USER¶S HANDBOOK.Chapman Hall. 1993
.3.
T
homas E. Furia. HANDBOOK OF FOOD ADDI
T
IVES. VolII. CRC. 1980
.4. Ashurst P.R. FOOD FLAVORINGS. Chapman Hall. 1991.5. Harris Peter. FOOD GELS. Elsevier. 1990.6. Hendry G.A.F. NATURAL FOOD COLORANTS. ChapmanHall. 1996.7. Imeson Alan. THICKENING AND GELLING AGENTS FORFOOD. Chapman Hall. 1997.8. Kyzlink Vladimir. PRINCIPLES OF FOOD PRESERVATION.Elsevier. 1990.9. Marie S. HANDBOOK OF SWEETENERS. Blackie. 1989.10. Russell NJ. FOOD PRESERVATIVES. Chapman Hall. 1991.11. Szuhaj Bernard F. LEUCITHINS: SOURCES,MANUFACTURING AND USES. Chapman Hall. 1989.
 
3
Ni dung môn hc
Chng 1 M u
Chng
2
Ph gia dùng trong bo qunthc phm
Chng 3 Ph gia làm thay i cu trúcthc phm
Chng 4 Ph gia h tr k thut ch bin
Chng 5 Ph gia làm thay i tính chtcm quan ca thc phm
Chng 6 Enzyme thc phm

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