Tecnología de alimentos

Materia
Fascículo, Grasas y aceites : 69, 2, 2018, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 69, 3, 2018, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Crystallization of Lipids : Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals, Wiley
E-book, Descriptive Analysis in Sensory Evaluation, Wiley
E-book, Emulsion-based Systems for Delivery of Food Active Compounds : Formation, Application, Health and Safety, Wiley
E-book, Beckett's Industrial Chocolate Manufacture and Use, Wiley
E-book, Global Cheesemaking Technology : Cheese Quality and Characteristics, Wiley
E-book, Fruit and Vegetable Phytochemicals : Chemistry and Human Health, Wiley
E-book, Handbook of Milk of Non-Bovine Mammals, Wiley
E-book, Essential Oils in Food Processing : Chemistry, Safety and Applications, Wiley
Fascículo, Grasas y aceites : 68, 3, 2017, Editorial CSIC
E-book, Glass Transition and Phase Transitions in Food and Biological Materials, Wiley
E-book, Flavor, Satiety and Food Intake, Wiley
E-book, Food Processing By-Products and their Utilization, Wiley
E-book, Food Forensics and Toxicology, Wiley
Fascículo, Grasas y aceites : 68, 1, 2017, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 68, 2, 2017, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Advances in Food Diagnostics, Wiley
E-book, High Temperature Processing of Milk and Milk Products, Wiley
E-book, Consumer and Sensory Evaluation Techniques : How to Sense Successful Products, Wiley
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