Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 72, 3, 2021, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Recent Advances in Micro- and Macroalgal Processing : Food and Health Perspectives, Blackwell
E-book, Oil and Oilseed Processing : Opportunities and Challenges, Blackwell
E-book, Whole Grains and Health, Blackwell
E-book, Handbook of Enology, Volume 2 : The Chemistry of Wine Stabilization and Treatments, John Wiley & Sons
E-book, Wine Faults and Flaws : A Practical Guide, Blackwell
E-book, Recent Advances in Micro- and Macroalgal Processing : Food and Health Perspectives, Blackwell
E-book, Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics, ISTE
E-book, Evolution of Social Ties around New Food Practices, Wiley
E-book, Food Chemistry : The Role of Additives, Preservatives and Adulteration, Wiley
E-book, Food Formulation : Novel Ingredients and Processing Techniques, Wiley
E-book, Handbook of Enology : The Chemistry of Wine Stabilization and Treatments, Wiley
Fascicule, Grasas y aceites : 72, 4, 2021, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Essentials of Thermal Processing, Blackwell
E-book, Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics, ISTE
E-book, Formulario de licorería, Reverte
E-book, Whole Grains and Health, Blackwell
E-book, Advanced Fermentation and Cell Technology, Blackwell
E-book, Bioprocessing for Biomolecules Production, Wiley
Fascicule, Grasas y aceites : 71, 2, 2020, CSIC, Consejo Superior de Investigaciones Científicas
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