Technologie des aliments

Sujet
Revue, Grasas y aceites, CSIC
Fascicule, Grasas y aceites : 62, 4, 2011, CSIC
E-book, Intelligent Agrifood Chains and Networks, Wiley
E-book, Extrusion-Cooking Techniques : Applications, Theory and Sustainability, Wiley
E-book, Food Carbohydrate Chemistry, Wiley
E-book, Functional Food Product Development, Wiley
E-book, Analysis of Endocrine Disrupting Compounds in Food, Wiley
E-book, Handbook of Seafood Quality, Safety and Health Applications, Wiley
E-book, Handbook of Sustainability for the Food Sciences, Wiley
Fascicule, Grasas y aceites : 62, 1, 2011, CSIC
Fascicule, Grasas y aceites : 62, 2, 2011, CSIC
Fascicule, Grasas y aceites : 62, 3, 2011, CSIC
E-book, Nondigestible Carbohydrates and Digestive Health, Blackwell
E-book, Handbook of Vegetables and Vegetable Processing, Wiley
E-book, Confectionery and Chocolate Engineering : Principles and Applications, Wiley
E-book, Handbook of Fruit and Vegetable Flavors, Wiley
E-book, Practical Food Rheology : An Interpretive Approach, Blackwell
E-book, Vino e territorio : tipicità del vino e gusti del consumatore, Franco Angeli
E-book, Dairy Ingredients for Food Processing, Wiley
E-book, Fish Canning Handbook, Wiley
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