Technologie des aliments

Sujet
E-book, Chemesthesis : Chemical Touch in Food and Eating, 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, Food Preservation and Biodeterioration, 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, Genetic Modification and Food Quality : A Down to Earth Analysis, John Wiley & Sons
E-book, Food Carotenoids : Chemistry, Biology and Technology, Blackwell
E-book, Spray Drying Techniques for Food Ingredient Encapsulation, Blackwell
E-book, Seafood Chilling, Refrigeration and Freezing : Science and Technology, Blackwell
E-book, Seafood Chilling, Refrigeration and Freezing : Science and Technology, Blackwell
E-book, The 10 Principles of Food Industry Sustainability, Blackwell
E-book, Emerging Dairy Processing Technologies : Opportunities for the Dairy Industry, Blackwell
E-book, Sensory Discrimination Tests and Measurements : Sensometrics in Sensory Evaluation, John Wiley & Sons
E-book, Shelf Life, Blackwell
Man, Dominic

Shelf Life

2015 - Blackwell
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EUR 52,86
TVA exclue
PDF

E-book
E-book, The Food Industry Innovation School : How to Drive Innovation through Complex Organizations, John Wiley & Sons
E-book, Nutraceutical and Functional Food Processing Technology, Blackwell
E-book, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods, John Wiley & Sons
E-book, Biofilms in the Dairy Industry, John Wiley & Sons
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