返回首页
苏宁会员
购物车 0
易付宝
手机苏宁

服务体验

店铺评分与同行业相比

用户评价:----

物流时效:----

售后服务:----

  • 服务承诺: 正品保障
  • 公司名称:
  • 所 在 地:
本店所有商品

  • 醉染图书食品专业英语/许学书9787122024077
  • 正版全新
    • 作者: 许学书著 | 许学书编 | 许学书译 | 许学书绘
    • 出版社: 化学工业出版社
    • 出版时间:2019-02-01
    送至
  • 由""直接销售和发货,并提供售后服务
  • 加入购物车 购买电子书
    服务

    看了又看

    商品预定流程:

    查看大图
    /
    ×

    苏宁商家

    商家:
    醉染图书旗舰店
    联系:
    • 商品

    • 服务

    • 物流

    搜索店内商品

    商品分类

    商品参数
    • 作者: 许学书著| 许学书编| 许学书译| 许学书绘
    • 出版社:化学工业出版社
    • 出版时间:2019-02-01
    • 版次:1
    • 印次:6
    • 字数:0
    • 页数:268
    • ISBN:9787122024077
    • 版权提供:化学工业出版社
    • 作者:许学书
    • 著:许学书
    • 装帧:平装
    • 印次:6
    • 定价:39.00
    • ISBN:9787122024077
    • 出版社:化学工业出版社
    • 开本:暂无
    • 印刷时间:暂无
    • 语种:暂无
    • 出版时间:2019-02-01
    • 页数:268
    • 外部编号:1201824198
    • 版次:1
    • 成品尺寸:暂无

    UNIT ONEPROFESSIONAL COMMUNICATION
    CHAPTER 1INTERVIEW3
    SECTION ⅠWhat is the Most Important Information You Should Give to
    the Interviewer?3
    SECTION ⅡCommon estions during the Interview5
    SECTION ⅢAdditional Pointers10
    SECTION ⅣPatterns11
    CHAPTER 2RESUME15
    SECTION ⅠWhat Should Be Included in a Resume?15
    SECTION ⅡGetting Starter Resume16
    SECTION ⅢChoosing a Resume Format19
    SECTION ⅣResume Template22
    CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25
    SECTION ⅠBackground Information25
    SECTION ⅡPatterns26
    SECTION ⅢExamples of Announcement in Food Area33
    UNIT TWOREADING & COMPREHENSION
    CHAPTER 4CUISINE CULTURE41
    SECTION ⅠBritish Cuisine41
    SECTION ⅡFrench Cuisine45
    SECTION ⅢChinese Cuisine47
    CHAPTER 5TABLE SETTING55
    SECTION ⅠTable Coverings55
    SECTION ⅡTable Settings55
    SECTION ⅢThe Individual Places57
    CHAPTER 6UTENSILS SMALL EUIPMENT62
    SECTION ⅠMeasuring Equipment62
    SECTION ⅡSpatulas, Skimmers, and Spoons64
    CHAPTER 7SENSORY EVALUATION68
    SECTION ⅠSensory Evaluation Practices68
    SECTION ⅡTaste and Smell Interactions74
    CHAPTER 8FOOD ADDITIVE83
    SECTION ⅠFDARequirements for Food Additives in the USA83
    CHAPTER 9FOOD SAFETY103
    SECTION ⅠChemical Risk Factors in Fod03
    CHAPTER 10FUNCTIONAL FOOD113
    SECTION ⅠFunctional Food:at the Frontier between Food and Pharma113
    SECTION ⅡMushroms17
    SECTION ⅢLentinan118
    SECTION ⅣBioactive Components in Ginseng118
    SECTION ⅤModified Protein119
    SECTION ⅥDefinition of Dietary Fiber120
    SECTION ⅦOligosaccharides121
    CHAPTER 11NUTRITION130
    SECTION ⅠNutritional lity in Formulated Fods30
    SECTION ⅡVitamin A134
    SECTION ⅢActions of Unconsidered Factrs34
    SECTION ⅣThe Effect of Intakes of Calcium and Potassium and
    Vitamins A and C135
    CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144
    SECTION ⅠFermented Dairy Products145
    SECTION ⅡLeavening of Bread146
    SECTION ⅢAlcoholic Beverages148
    SECTION ⅣVinegar152
    SECTION ⅤFermented Vegetables153
    SECTION ⅥSoy Sauce155
    SECTION ⅦSinglecell Protein156
    CHAPTER 13FOOD LAW164
    SECTION ⅠA Description of the USFood Safety System164
    SECTION ⅡHistory of the FDA175
    SECTION ⅢThese Little Pigs Get Spe Care from Norwegians176
    CHAPTER 14PROCESSING187
    SECTION ⅠOverview of Processing of Agricultural Commodities187
    SECTION ⅡLaboratory/Pilorcesing of Agricultural Commodities190
    SECTION ⅢGood Laboratory Practice(GLP)Regulations and Their Impact on
    the Smallscale Processing Procedures196
    CHAPTER 15FOOD ECONOMY209
    SECTION ⅠThe Impact of MacroEconomic Policy on Food Security:
    A Framework for Analysis209
    SECTION ⅡBringing the Food Economy Home213
    UNIT THREESCIENTIFIC WRITING GUE
    CHAPTER 16ABSTRACT WRITING227
    SECTION ⅠWhat Should Be Included?227
    SECTION ⅡPatterns228
    SECTION ⅢSome Examples1
    CHAPTER 17DESCRIPTION
    SECTION ⅠSamples of Method Description
    SECTION ⅡSamples of Data Description
    SECTION ⅢPatterns241
    CHAPTER 18REPORT ORGANIZATION249
    SECTION ⅠResearch Report249
    SECTION ⅡRaw Data Notebook253
    SECTION ⅢSummary Report of Processing Procedures254

    APPENDIX ⅠPrefix,suffix and stem of academic vocabulary256
    APPENDIX ⅡNatural amino acids258
    APPENDIX ⅢReading suggestion for English foodrelated journals259

    售后保障

    最近浏览

    猜你喜欢

    该商品在当前城市正在进行 促销

    注:参加抢购将不再享受其他优惠活动

    x
    您已成功将商品加入收藏夹

    查看我的收藏夹

    确定

    非常抱歉,您前期未参加预订活动,
    无法支付尾款哦!

    关闭

    抱歉,您暂无任性付资格

    此时为正式期SUPER会员专享抢购期,普通会员暂不可抢购