Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 66, 3, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 66, 4, 2015, CSIC, Consejo Superior de Investigaciones Científicas
E-book, HACCP : A Food Industry Briefing, Wiley
E-book, Membrane Processing for Dairy Ingredient Separation, Blackwell
E-book, Food Safety in the Seafood Industry : A Practical Guide for ISO 22000 and FSSC 22000 Implementation, Wiley
E-book, Biotechnology of Bioactive Compounds : Sources and Applications, Wiley
E-book, Grapevine in a Changing Environment : A Molecular and Ecophysiological Perspective, Wiley
E-book, How Flavor Works : The Science of Taste and Aroma, Wiley
E-book, Food Texture Design and Optimization, Wiley
E-book, From Milk By-Products to Milk Ingredients : Upgrading the Cycle, Wiley
E-book, Biological Controls for Preventing Food Deterioration : Strategies for Pre- and Postharvest Management, Wiley
E-book, Emulsifiers in Food Technology, Wiley
E-book, Global Food Security and Supply, Wiley
E-book, Meat Inspection and Control in the Slaughterhouse, Blackwell
Fascicule, Grasas y aceites : 65, 3, 2014, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 65, 4, 2014, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 65, 2, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Fats in Food Technology, Wiley
E-book, Functional Foods and Dietary Supplements : Processing Effects and Health Benefits, Wiley
E-book, Bakery Products Science and Technology, Wiley
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