價格調整記錄
2024年04月12日 |
$10,199 |
1,800元 |
2023年11月12日 |
$8,399 |
--- |
同款商品 (38)
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1
Volatile Compounds: The Utilisation of Volatile Compounds in the Characterisation of Vegetable Oils and Fats and in Reducing the Bacterial
5,211
-
2
Oils and Fats Authentication
6,458
-
3
Introduction to Fats and Oils Technology
6,650
-
4
Fats and Oils—Formulating and Processing for Applications
6,728
-
5
The Chemistry Of Oils And Fats: Sources, Composition, Properties, And Uses
6,838
-
6
Introduction to Fats and Oils Technology
7,088
-
7
PROCESSING AND NUTRITION OF FATS AND OILS
7,198
-
8
Food Oils and Fats ― Technology, Utilization and Nutrition
7,290
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9
Physical and Chemical Characteristics of Oils, Fats, and Waxes
7,425
-
10
OILS AND FATS AUTHENTICATION
7,560
-
11
Fats and Oils in Health and Nutrition
7,700
-
12
Specialty Oils and Fats in Food and Nutrition ― Properties, Processing and Applications
8,354
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13
Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact
8,399
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14
Fats and Oils Handbook
8,550
-
15
Fats and Oils: Formulating and Processing for Applications
8,740
-
16
Bleaching and Purifying Fats and Oils: Theory and Practice
8,740
-
17
CHEMISTRY OF OILS AND FATS - SOURCES, COMPOSITION, PROPERTIES AND USES
9,000
-
18
Fats and Oils Handbook
9,113
-
19
Bleaching and Purifying Fats and Oils—Theory and Practice
9,225
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20
Fats and Oils Handbook
10,125
-
21
Vegetable Fats and Oils
10,199
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22
Food Oils and Fats: Technology, Utilization and Nutrition
10,199
-
23
Oils and Fats as Raw Materials for Industry
10,725
-
24
Food Oils and Fats: Technology, Utilization, and Nutrition
11,000
-
25
Hydrogenation of Fats and Oils: Theory and Practice
11,385
-
26
Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact
11,999
-
27
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
12,000
-
28
Processing and Nutrition of Fats and Oils
13,142
-
29
Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis
13,200
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30
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications
14,100
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