Technologie des aliments

Sujet
E-book, Vegetable Oils in Food Technology : Composition, Properties and Uses, Blackwell
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, Handbook of Fruit and Vegetable Flavors, Wiley
E-book, Handbook of Vegetables and Vegetable Processing, Wiley
E-book, Confectionery and Chocolate Engineering : Principles and Applications, Wiley
E-book, Probiotics and Health Claims, Blackwell
E-book, Practical Food Rheology : An Interpretive Approach, Blackwell
E-book, Dairy Ingredients for Food Processing, Blackwell
E-book, Water Properties in Food, Health, Pharmaceutical and Biological Systems : ISOPOW 10, Blackwell
E-book, Nutrition For Dummies, UK Edition, For Dummies
E-book, Handbook of Alcoholic Beverages : Technical, Analytical and Nutritional Aspects, John Wiley & Sons
E-book, Fish Processing : Sustainability and New Opportunities, Blackwell
E-book, Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, Blackwell
E-book, Nondigestible Carbohydrates and Digestive Health, Blackwell
E-book, Molecular Biological and Immunological Techniques and Applications for Food Chemists, John Wiley & Sons
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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