Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 68, 2, 2017, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 68, 3, 2017, Editorial CSIC
E-book, Recovering Bioactive Compounds from Agricultural Wastes, John Wiley & Sons
E-book, Time-Dependent Measures of Perception in Sensory Evaluation, Blackwell
E-book, Food Forensics and Toxicology, Blackwell
E-book, Microbial Functional Foods and Nutraceuticals, John Wiley & Sons
E-book, Probiotic Dairy Products, Blackwell
E-book, Glass Transition and Phase Transitions in Food and Biological Materials, Blackwell
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
E-book, High Temperature Processing of Milk and Milk Products, Wiley
E-book, Consumer and Sensory Evaluation Techniques : How to Sense Successful Products, Wiley
E-book, Innovative Technologies in Beverage Processing, Wiley
E-book, Dictionary of Flavors, Wiley
E-book, Advances in Dairy Products, Wiley
E-book, Handbook of Mango Fruit : Production, Postharvest Science, Processing Technology and Nutrition, Wiley
E-book, Food Authentication : Management, Analysis and Regulation, Wiley
E-book, Food Safety in China : Science, Technology, Management and Regulation, Wiley
E-book, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods, Wiley
E-book, Olives and Olive Oil as Functional Foods : Bioactivity, Chemistry and Processing, John Wiley & Sons
E-book, Pseudocereals : Chemistry and Technology, Blackwell
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