Tecnología de alimentos

Materia
Fascículo, Grasas y aceites : 66, 1, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 66, 2, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 66, 3, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 66, 4, 2015, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Résidus de pesticides dans les céréales alimentaires : Origine, devenir et gestion raisonnée, Éditions Quae
E-book, Advances in Food Biotechnology, Wiley
E-book, Biotechnology of Lactic Acid Bacteria : Novel Applications, Wiley
E-book, Emerging Dairy Processing Technologies : Opportunities for the Dairy Industry, Wiley
E-book, Biofilms in the Food Environment, Wiley
E-book, Biofilms in the Dairy Industry, Wiley
E-book, Food Safety in the Seafood Industry : A Practical Guide for ISO 22000 and FSSC 22000 Implementation, Wiley
E-book, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods, Wiley
E-book, Genetic Modification and Food Quality : A Down to Earth Analysis, Wiley
E-book, HACCP : A Food Industry Briefing, Wiley
Fascículo, Grasas y aceites : 65, 1, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Extrusion Processing Technology : Food and Non-Food Biomaterials, Wiley
E-book, Antioxidants and Functional Components in Aquatic Foods, Wiley
E-book, Applied Food Protein Chemistry, Wiley
E-book, Lactic Acid Bacteria : Biodiversity and Taxonomy, Wiley
E-book, Food Chemical Hazard Detection : Development and Application of New Technologies, Wiley
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