Technologie des aliments

Sujet
E-book, Bioactive Compounds in Foods, Blackwell
E-book, Sensory Evaluation : A Practical Handbook, Blackwell
E-book, Kosher Food Production, Blackwell
E-book, Handbook of Probiotics and Prebiotics, John Wiley & Sons
E-book, Le séchage des mangues, Éditions Quae
E-book, Oils and Fats in the Food Industry, Blackwell
E-book, Frozen Food Science and Technology, Blackwell
E-book, The Chemistry of Oils and Fats : Sources, Composition, Properties and Uses, Blackwell
E-book, Drying Technologies in Food Processing, Blackwell
E-book, Food Stabilisers, Thickeners and Gelling Agents, Blackwell
E-book, Le séchage des mangues, Éditions Quae
E-book, Glutathione and Sulfur Amino Acids in Human Health and Disease, John Wiley & Sons
E-book, Dairy Fats and Related Products, Blackwell
E-book, Thermal Processing of Ready-to-Eat Meat Products, Blackwell
E-book, Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals, Blackwell
E-book, Calorimetry in Food Processing : Analysis and Design of Food Systems, Blackwell
E-book, Rapeseed and Canola Oil : Production, Processing, Properties and Uses, Blackwell
E-book, Il mercato della carne bovina : rapporto 2009, Franco Angeli
E-book, Biotechnology in Flavor Production, Blackwell
E-book, Enzymes in Food Technology, Blackwell
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