Technologie des aliments

Sujet
E-book, Advanced Fermentation and Cell Technology, Wiley
E-book, Dry Beans and Pulses : Production, Processing, and Nutrition, Wiley
E-book, Handbook of Enology : The Microbiology of Wine and Vinifications, Wiley
Fascicule, Grasas y aceites : 72, 4, 2021, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Evolution of Social Ties around New Food Practices, Wiley
E-book, Food Chemistry : The Role of Additives, Preservatives and Adulteration, Wiley
E-book, Food Formulation : Novel Ingredients and Processing Techniques, Wiley
E-book, Handbook of Enology : The Chemistry of Wine Stabilization and Treatments, Wiley
E-book, Bioprocessing for Biomolecules Production, Wiley
Fascicule, Grasas y aceites : 71, 2, 2020, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 71, 1, 2020, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 71, 4, 2020, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition, Wiley
Fascicule, Grasas y aceites : 71, 3, 2020, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Dietary Polyphenols : Metabolism and Health Effects, Wiley
E-book, Innovative Processing Technologies for Healthy Grains, Wiley
Fascicule, Grasas y aceites : 70, 2, 2019, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 70, 4, 2019, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Food Frying : Chemistry, Biochemistry, and Safety, Wiley
E-book, Food Wastes and By-products : Nutraceutical and Health Potential, Wiley
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