Technologie des aliments

Sujet
E-book, Ecodesign and Ecoinnovation in the Food Industries, Wiley
E-book, Il paese dei maccheroni : storia sociale della pasta, Donzelli Editore
E-book, Professione macellaio : inziamo a fare marketing, Bookstones
E-book, La ordenación pública de los organismos modificados genéticamente, Dykinson
E-book, Food Frying : Chemistry, Biochemistry, and Safety, Wiley
E-book, Food Wastes and By-products : Nutraceutical and Health Potential, Wiley
E-book, Food, Fermentation, and Micro-organisms, Wiley
Fascicule, Grasas y aceites : 70, 1, 2019, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 70, 3, 2019, CSIC, Consejo Superior de Investigaciones Científicas
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
Fascicule, Grasas y aceites : 69, 1, 2018, Editorial CSIC
E-book, Composites Materials for Food Packaging, Wiley
E-book, Food and Drink - Good Manufacturing Practice : A Guide to its Responsible Management (GMP7), Wiley
E-book, Food Safety for the 21st Century : Managing HACCP and Food Safety Throughout the Global Supply Chain, Wiley
E-book, Food Security and Climate Change, Wiley
Fascicule, Grasas y aceites : 69, 4, 2018, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 69, 2, 2018, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 69, 3, 2018, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Crystallization of Lipids : Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals, Wiley
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