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, Time-Dependent Measures of Perception in Sensory Evaluation, Blackwell
E-book, Handbook of Milk of Non-Bovine Mammals, Blackwell
E-book, Consumer and Sensory Evaluation Techniques : How to Sense Successful Products, John Wiley & Sons
E-book, Food Authentication : Management, Analysis and Regulation, Blackwell
E-book, Sustainability Challenges in the Agrofood Sector, John Wiley & Sons
E-book, Essential Oils in Food Processing: Chemistry, Safety and Applications, Blackwell
E-book, Ultrasound in Food Processing : Recent Advances, Blackwell
E-book, Glass Transition and Phase Transitions in Food and Biological Materials, Blackwell
E-book, Starter Cultures in Food Production, Blackwell
E-book, Microbial Functional Foods and Nutraceuticals, John Wiley & Sons
E-book, Olives and Olive Oil as Functional Foods : Bioactivity, Chemistry and Processing, John Wiley & Sons
E-book, Handbook of Mango Fruit : Production, Postharvest Science, Processing Technology and Nutrition, Blackwell
E-book, Recovering Bioactive Compounds from Agricultural Wastes, John Wiley & Sons
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
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