Technologie des aliments

Sujet
E-book, Should We Eat Meat? : Evolution and Consequences of Modern Carnivory, Blackwell
E-book, Sustainable Dairy Production, Blackwell
E-book, Resistant Starch : Sources, Applications and Health Benefits, Blackwell
E-book, Oats Nutrition and Technology, Blackwell
E-book, Quantitative Sensory Analysis : Psychophysics, Models and Intelligent Design, Blackwell
E-book, Processing and Nutrition of Fats and Oils, Blackwell
E-book, Milk and Dairy Products in Human Nutrition : Production, Composition and Health, Blackwell
E-book, Practical Ethics for Food Professionals : Ethics in Research, Education and the Workplace, Blackwell
E-book, Marine Proteins and Peptides : Biological Activities and Applications, Blackwell
E-book, Marine Proteins and Peptides : Biological Activities and Applications, Blackwell
E-book, Edible Oil Processing, Wiley
E-book, Should We Eat Meat? : Evolution and Consequences of Modern Carnivory, Blackwell
E-book, Bioactive Compounds from Marine Foods : Plant and Animal Sources, Wiley
E-book, Bioactives in Fruit : Health Benefits and Functional Foods, Wiley
Fascicule, Grasas y aceites : 64, 2, special issue, 2013, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 64, 1, 2013, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 64, 4, 2013, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Food Allergen Testing : Molecular, Immunochemical and Chromatographic Techniques, Wiley
E-book, Advances in Food Science and Technology, Wiley
E-book, Seafood Processing : Technology, Quality and Safety, Blackwell
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