Technologie des aliments

Sujet
E-book, Nano- and Microencapsulation for Foods, Blackwell
E-book, Extrusion Processing Technology : Food and Non-Food Biomaterials, Blackwell
E-book, Fats in Food Technology, Wiley
E-book, Functional Foods and Dietary Supplements : Processing Effects and Health Benefits, Wiley
E-book, Conventional and Advanced Food Processing Technologies, Wiley
E-book, DNA Methods in Food Safety : Molecular Typing of Foodborne and Waterborne Bacterial Pathogens, Wiley
E-book, Bakery Products Science and Technology, Wiley
E-book, The Perfect Meal : The Multisensory Science of Food and Dining, Blackwell
E-book, Food Oligosaccharides : Production, Analysis and Bioactivity, Wiley
E-book, Novel Plant Bioresources : Applications in Food, Medicine and Cosmetics, Blackwell
E-book, Food and Agricultural Wastewater Utilization and Treatment, Wiley
E-book, Lactic Acid Bacteria : Biodiversity and Taxonomy, Blackwell
E-book, Milk and Dairy Products as Functional Foods, Blackwell
E-book, Food Processing : Principles and Applications, John Wiley & Sons
E-book, Novel Plant Bioresources : Applications in Food, Medicine and Cosmetics, Blackwell
E-book, Manufacturing Yogurt and Fermented Milks, Blackwell
E-book, Handbook of Plant Food Phytochemicals : Sources, Stability and Extraction, Wiley
E-book, Guide to US Food Laws and Regulations, Wiley
E-book, Flores protectrices pour la conservation des aliments, Éditions Quae
E-book, Quantitative Sensory Analysis : Psychophysics, Models and Intelligent Design, Blackwell
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