Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 68, 1, 2017, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 68, 2, 2017, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 68, 3, 2017, Editorial CSIC
E-book, Time-Dependent Measures of Perception in Sensory Evaluation, Blackwell
E-book, Food Forensics and Toxicology, Blackwell
E-book, Probiotic Dairy Products, Blackwell
E-book, Microbial Functional Foods and Nutraceuticals, John Wiley & Sons
E-book, Glass Transition and Phase Transitions in Food and Biological Materials, Blackwell
E-book, Handbook of Food Science and Technology 1 : Food Alteration and Food Quality, Wiley
E-book, Chemistry and Technology of Soft Drinks and Fruit Juices, Wiley
E-book, Chemesthesis : Chemical Touch in Food and Eating, Wiley
E-book, FSMA and Food Safety Systems : Understanding and Implementing the Rules, Wiley
E-book, Biotechnology in Flavor Production, Wiley
E-book, Adhesion in Foods : Fundamental Principles and Applications, Wiley
E-book, Drying and Storage of Cereal Grains, Wiley
E-book, Quantitative Microbiology in Food Processing : Modeling the Microbial Ecology, John Wiley & Sons
E-book, Starter Cultures in Food Production, Blackwell
E-book, Encapsulation and Controlled Release Technologies in Food Systems, Wiley
E-book, RFID and Sensor Network Automation in the Food Industry : Ensuring Quality and Safety through Supply Chain Visibility, Blackwell
E-book, Tropical Roots and Tubers : Production, Processing and Technology, Blackwell
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