Technologie des aliments

Sujet
E-book, Honey : Composition and Health Benefits, John Wiley & Sons
E-book, La ciencia y la cocina, Catarata
E-book, Carni e salumi : le nuove frontiere della sostenibilità ambiente, salute, sicurezza, cultura, economia ed etica nelle filiere nazionali, Franco Angeli
E-book, Current Challenges for the Aquatic Products Processing Industry, Wiley
E-book, Fat Mimetics for Food Applications, Wiley
E-book, Materials Science and Engineering in Food Product Development, Wiley
Fascicule, Grasas y aceites : 74, 4, 2023, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Nutrición e alimentación animal : condición corporal na vaca de leite, Universidad de Santiago de Compostela
E-book, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, John Wiley & Sons
E-book, Biomolecules from Natural Sources : Advances and Applications, Wiley
E-book, Biopolymer-Based Food Packaging : Innovations and Technology Applications, Wiley
E-book, 3D Printing of Foods, Wiley
E-book, Functional Foods, Wiley
Fascicule, Grasas y aceites : 71, 1, 2022, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 71, 4, 2022, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 71, 2, 2022, CSIC, Consejo Superior de Investigaciones Científicas
E-book, El café, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Ionizing Radiation Technologies : Managing and Extracting Value from Wastes, Wiley
E-book, Envases y embalajes para productos alimenticios, Universidad Nacional de Quilmes
Fascicule, Grasas y aceites : 71, 3, 2022, CSIC, Consejo Superior de Investigaciones Científicas
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