Technologie des aliments

Sujet
E-book, Nonthermal Food Engineering Operations, Scrivener Publishing
E-book, Understanding Wine Chemistry, John Wiley & Sons
E-book, Smart Food Packaging Systems : Innovations and Technology Applications, John Wiley & Sons
E-book, Discrimination Testing in Sensory Evaluation, John Wiley & Sons
Fascicule, Grasas y aceites : 75, 1, 2024, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Prevention of the Biological Contamination of Food : Processing/Distribution and Consumer Usage, ISTE
E-book, Milk and Dairy Products: Some Challenges for the Dairy Industry, ISTE
E-book, Nonthermal Food Processing, Safety, and Preservation, Scrivener Publishing
E-book, Oils and Fats as Raw Materials for Industry, Scrivener Publishing
E-book, Materials Science and Engineering in Food Product Development, Wiley
E-book, Current Challenges for the Aquatic Products Processing Industry, Wiley
E-book, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, John Wiley & Sons
E-book, Fat Mimetics for Food Applications, Wiley
Fascicule, Grasas y aceites : 74, 4, 2023, CSIC, Consejo Superior de Investigaciones Científicas
E-book, La ciencia y la cocina, Catarata
E-book, Carni e salumi : le nuove frontiere della sostenibilità ambiente, salute, sicurezza, cultura, economia ed etica nelle filiere nazionali, Franco Angeli
E-book, Sensory Profiling of Dairy Products, Blackwell
E-book, Nutrición e alimentación animal : condición corporal na vaca de leite, Universidad de Santiago de Compostela
E-book, Fat Mimetics for Food Applications, John Wiley & Sons
E-book, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, John Wiley & Sons
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