Food technology

Subject
E-book, Crystallization of Lipids : Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals, Blackwell
E-book, Emulsion-based Systems for Delivery of Food Active Compounds : Formation, Application, Health and Safety, John Wiley & Sons
E-book, Food Security and Climate Change, Blackwell
E-book, Nutraceuticals and Human Blood Platelet Function : Applications in Cardiovascular Health, John Wiley & Sons
E-book, Composites Materials for Food Packaging, Wiley
E-book, Food and Drink - Good Manufacturing Practice : A Guide to its Responsible Management (GMP7), Wiley
Issue, Grasas y aceites : 69, 1, 2018, Editorial CSIC
E-book, Packaging for Nonthermal Processing of Food, Blackwell
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
E-book, High Temperature Processing of Milk and Milk Products, Wiley
E-book, Consumer and Sensory Evaluation Techniques : How to Sense Successful Products, Wiley
E-book, Innovative Technologies in Beverage Processing, Wiley
E-book, Dictionary of Flavors, Wiley
E-book, Advances in Dairy Products, Wiley
E-book, Handbook of Mango Fruit : Production, Postharvest Science, Processing Technology and Nutrition, Wiley
E-book, Food Authentication : Management, Analysis and Regulation, Wiley
E-book, Food Safety in China : Science, Technology, Management and Regulation, Wiley
E-book, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods, Wiley
E-book, Olives and Olive Oil as Functional Foods : Bioactivity, Chemistry and Processing, John Wiley & Sons
E-book, Pseudocereals : Chemistry and Technology, Blackwell
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