Technologie des aliments

Sujet
E-book, Food Safety, Plastics and Sustainability : Materials, Chemicals, Recycling and the Circular Economy, Wiley
E-book, Novel Technologies in Food Science, Scrivener Publishing
E-book, Microbes in the Food Industry, Scrivener Publishing
E-book, Freeze Drying of Food Products : Fundamentals, Processes and Applications, Wiley
E-book, Anti-Mycotoxin Strategies for Food and Feed, Wiley
Fascicule, Grasas y aceites : 74, 1, 2023, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 74, 2, 2023, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Lentils : Production, Processing Technologies, Products, and Nutritional Profile, John Wiley & Sons
E-book, Honey : Composition and Health Benefits, John Wiley & Sons
E-book, Principles, Evaluation and Methods in Food Science, New India Publishing Agency
E-book, Basics of Confectionery Technology, New India Publishing Agency
E-book, Nutraceutics from Agri-Food By-Products, Scrivener Publishing
E-book, Current Challenges for the Aquatic Products Processing Industry, Wiley
E-book, Fat Mimetics for Food Applications, Wiley
E-book, Materials Science and Engineering in Food Product Development, Wiley
E-book, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, John Wiley & Sons
Fascicule, Grasas y aceites : 74, 4, 2023, CSIC, Consejo Superior de Investigaciones Científicas
E-book, La ciencia y la cocina, Catarata
E-book, Fat Mimetics for Food Applications, John Wiley & Sons
E-book, Sensory Profiling of Dairy Products, Blackwell
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