Technologie des aliments

Sujet
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, Lactic Acid Bacteria : Biodiversity and Taxonomy, Wiley
E-book, Extrusion Processing Technology : Food and Non-Food Biomaterials, Wiley
E-book, Global Food Legislation : An Overview, Wiley
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
Fascicule, Grasas y aceites : 64, 5, 2013, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Mathematical and Statistical Methods in Food Science and Technology, Blackwell
E-book, Advances in Food Science and Nutrition, Wiley
E-book, Dates : Postharvest Science, Processing Technology and Health Benefits, Wiley
Fascicule, Grasas y aceites : 64, 3, 2013, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Guide to Foodborne Pathogens, Wiley
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