Industrial Enzymes from Microbial Sources. Herausgeg. vonM. G. Halpern. Noyes Data Corp., Park Ridge - New Jersey/USA 1981. 1. Aufl., XII, 346 S., geb., $ 45,00

Chemie Ingenieur Technik ◽

10.1002/cite.330550207 ◽

1983 ◽

Vol 55 (2) ◽

pp. 122-122

Author(s):

U. Bernhardt

Keyword(s):

Industrial Enzymes ◽

Microbial Sources

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G. H. Weiss: POULTRY PROCESSING. Food Processing Review No. 20. 168 Seiten, 18 Abb., 25 Tab. Noyes Data Corporation, Park Ridge, New Jersey, USA, 1971. Preis: 24 $

Nahrung/Food ◽

10.1002/food.19720160537 ◽

1972 ◽

Vol 16 (5) ◽

pp. 584-585

Author(s):

M. Zobel

Keyword(s):

Food Processing ◽

Poultry Processing

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Development of applications of industrial enzymes from Malaysian indigenous microbial sources

Bioresource Technology ◽

10.1016/j.biortech.2007.07.040 ◽

2008 ◽

Vol 99 (11) ◽

pp. 4572-4582 ◽

Author(s):

C.O. Ibrahim

Keyword(s):

Industrial Enzymes ◽

Microbial Sources

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M. T. Gillies: Candies and Other Confections, Recent Developments, Food Technology Review Nr. 51. 353 Seiten. Noyes Data Corporation, Park Ridge, New Jersey, USA, 1979. Preis: 36.00 $

Nahrung/Food ◽

10.1002/food.19800240235 ◽

1980 ◽

Vol 24 (2) ◽

pp. 210-210

Author(s):

G. Bartschat

Keyword(s):

Food Technology ◽

Recent Developments ◽

Technology Review

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Epoxy resins, curing agents, compounds, and modifiers: An industrial guide E. W. Flick, Noycs Publications, Park Ridge, New Jersey, 1987. pp. xxxiii + 620, pricc $78.00. ISBN 0-8155-1 113-2

British Polymer Journal ◽

10.1002/pi.4980200222 ◽

1988 ◽

Vol 20 (2) ◽

pp. 166-166

Author(s):

W. W. Wright

Keyword(s):

Epoxy Resins ◽

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M. E. Schwartz: Cheese-Making Technology. X/und 336 Seiten, mit zahlreichen Abb. und Tab. Noyes Data Corporation, Park Ridge, New Jersey, USA, und London, England, 1973. Preis: 36,– $

Nahrung/Food ◽

10.1002/food.19740180537 ◽

1974 ◽

Vol 18 (5) ◽

pp. 574-574

Author(s):

U. Behnke

Keyword(s):

Cheese Making ◽

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C. Davaras: Guide to Cretan Antiquities. Pp. xiv + 370; 198 figures, 7 maps. Park Ridge, New Jersey: Noyes Press, 1976. Cloth, $18.

The Classical Review ◽

10.1017/s0009840x00226759 ◽

1978 ◽

Vol 28 (1) ◽

pp. 184-185

Author(s):

John Boardman

Keyword(s):

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A. A. Lawrence: Natural Gums for Edible Purposes (Food Technology Review No 36). XII und 338 Seiten mit zahlreichen Abb. und Tab. Noyes Data Corporation, Park Ridge, New Jersey and London 1976. Preis 30.00 $

Nahrung/Food ◽

10.1002/food.19770210630 ◽

1977 ◽

Vol 21 (6) ◽

pp. 560-560

Author(s):

F. Schierbaum

Keyword(s):

Food Technology ◽

Technology Review

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Adhesives technology handbook. By A. H. Landrock, Noyes Publications, Park Ridge, New Jersey, 1985. pp. xxiv + 444, price $64.00. ISBN 0-8155-1040-3

British Polymer Journal ◽

10.1002/pi.4980180431 ◽

1986 ◽

Vol 18 (4) ◽

pp. 282-282

Author(s):

C. A. Finch

Keyword(s):

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M. Gutterson: Baked Goods Production Process. Food Processing Review No. 9, 353 Seiten, 27 Abb., brosch. Noyes Development Corporation, Park Ridge, New Jersey und London 1969. Preis 35, – $

Nahrung/Food ◽

10.1002/food.19720160223 ◽

1972 ◽

Vol 16 (2) ◽

pp. 143-143

Author(s):

L. Tunger

Keyword(s):

Production Process ◽

Food Processing ◽

Baked Goods ◽

Development Corporation ◽

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Carbon-Carbon Materials and Composities.J. D. Buckley undD. D. Edie (Herausg.). Noyes Data Corporation, Noyes Publications, Park Ridge, New Jersey/USA 1993. 281 S., mit zahlr. Abb. und Tab., geb., $ 54,00.

Chemie Ingenieur Technik ◽

10.1002/cite.330660734 ◽

1994 ◽

Vol 66 (7) ◽

pp. 980-980

Author(s):

W. Weisweiler

Keyword(s):

Carbon Materials ◽

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