Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 69, 1, 2018, Editorial CSIC
E-book, Packaging for Nonthermal Processing of Food, Blackwell
E-book, Functional Foods and Beverages : In vitro Assessment of Nutritional, Sensory, and Safety Properties, Wiley
E-book, Handbook of Vanilla Science and Technology, Wiley
E-book, Handbook of Vegetables and Vegetable Processing, Wiley
E-book, Microstructure of Dairy Products, Blackwell
E-book, Packaging for Nonthermal Processing of Food, Blackwell
E-book, Microbiology and Technology of Fermented Foods, Blackwell
E-book, Megatrends in Food and Agriculture : Technology, Water Use and Nutrition, Wiley
E-book, Handbook of Drying for Dairy Products, Wiley
E-book, Edible and Medicinal Mushrooms : Technology and Applications, Wiley
E-book, Accelerating New Food Product Design and Development, Wiley
E-book, Measurement of Antioxidant Activity and Capacity : Recent Trends and Applications, Wiley
E-book, Analysis of Food Toxins and Toxicants, Wiley
E-book, Bitterness : Perception, Chemistry and Food Processing, Wiley
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
E-book, Natural Food Flavors and Colorants, Blackwell
E-book, Microbial Functional Foods and Nutraceuticals, John Wiley & Sons
Fascicule, Grasas y aceites : 68, 4, 2017, Editorial CSIC
E-book, Bitterness : Perception, Chemistry and Food Processing, Blackwell
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