Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 65, 1, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Handbook of Fermented Meat and Poultry, Wiley
E-book, Antioxidants and Functional Components in Aquatic Foods, Wiley
E-book, Applied Food Protein Chemistry, Wiley
E-book, Food Processing : Principles and Applications, Wiley
E-book, Food Industry Design, Technology and Innovation, Wiley
E-book, Food Chemical Hazard Detection : Development and Application of New Technologies, Wiley
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
E-book, Food Oligosaccharides : Production, Analysis and Bioactivity, Wiley
E-book, Conventional and Advanced Food Processing Technologies, Wiley
E-book, DNA Methods in Food Safety : Molecular Typing of Foodborne and Waterborne Bacterial Pathogens, Wiley
E-book, Food and Agricultural Wastewater Utilization and Treatment, Wiley
E-book, Handbook of Plant Food Phytochemicals : Sources, Stability and Extraction, Wiley
E-book, Guide to US Food Laws and Regulations, Wiley
E-book, Manufacturing Yogurt and Fermented Milks, Blackwell
E-book, Flores protectrices pour la conservation des aliments, Éditions Quae
Fascicule, Grasas y aceites : 64, 1, 2013, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 64, 2, special issue, 2013, CSIC, Consejo Superior de Investigaciones Científicas
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