Technologie des aliments

Sujet
E-book, Grapevine in a Changing Environment : A Molecular and Ecophysiological Perspective, Blackwell
E-book, Biotechnology of Lactic Acid Bacteria : Novel Applications, Blackwell
E-book, Food Safety in the Seafood Industry : A Practical Guide for ISO 22000 and FSSC 22000 Implementation, Blackwell
E-book, Grapevine in a Changing Environment : A Molecular and Ecophysiological Perspective, Wiley
E-book, Biotechnology of Bioactive Compounds : Sources and Applications, Wiley
E-book, Sustainable Retail Refrigeration, Blackwell
E-book, Spray Drying Techniques for Food Ingredient Encapsulation, Blackwell
E-book, The 10 Principles of Food Industry Sustainability, Blackwell
E-book, Seafood Chilling, Refrigeration and Freezing : Science and Technology, Blackwell
E-book, Emerging Dairy Processing Technologies : Opportunities for the Dairy Industry, Blackwell
E-book, Seafood Chilling, Refrigeration and Freezing : Science and Technology, Blackwell
E-book, Biotechnology of Lactic Acid Bacteria : Novel Applications, Wiley
E-book, Biofilms in the Dairy Industry, Wiley
E-book, Biofilms in the Food Environment, Wiley
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, The Food Industry Innovation School : How to Drive Innovation through Complex Organizations, John Wiley & Sons
E-book, Shelf Life, Blackwell
E-book, Genetic Modification and Food Quality : A Down to Earth Analysis, Wiley
E-book, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods, Wiley
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