Tecnología de alimentos

Materia
Fascículo, Grasas y aceites : 65, 2, 2014, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 65, 3, 2014, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 65, 4, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Practical Food Safety : Contemporary Issues and Future Directions, Blackwell
E-book, Food Oligosaccharides : Production, Analysis and Bioactivity, Blackwell
E-book, Global Food Security and Supply, Blackwell
E-book, Global Food Legislation : An Overview, Wiley
E-book, Food Processing : Principles and Applications, Wiley
E-book, Food Industry Design, Technology and Innovation, Wiley
E-book, Food Chemical Hazard Detection : Development and Application of New Technologies, Wiley
E-book, Extrusion Processing Technology : Food and Non-Food Biomaterials, Wiley
E-book, Handbook of Fermented Meat and Poultry, Wiley
E-book, Lactic Acid Bacteria : Biodiversity and Taxonomy, Wiley
E-book, Antioxidants and Functional Components in Aquatic Foods, Wiley
E-book, Applied Food Protein Chemistry, Wiley
Fascículo, Grasas y aceites : 65, 1, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, The Extra-Virgin Olive Oil Handbook, Blackwell
E-book, Nano- and Microencapsulation for Foods, Blackwell
E-book, Conventional and Advanced Food Processing Technologies, John Wiley & Sons
E-book, Biological Controls for Preventing Food Deterioration : Strategies for Pre- and Postharvest Management, Blackwell
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