Tecnologia alimentare

Materia
E-book, Olio Extravergine di Oliva (EVO) : idoneità, tipicità, peculiarità,
E-book, Probiotic Ice Cream : Science and Technology, John Wiley & Sons
E-book, Materials Science and Engineering in Food Product Development, Wiley
E-book, Current Challenges for the Aquatic Products Processing Industry, Wiley
E-book, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, John Wiley & Sons
E-book, Fat Mimetics for Food Applications, Wiley
Fascicolo, Grasas y aceites : 74, 4, 2023, CSIC, Consejo Superior de Investigaciones Científicas
E-book, La ciencia y la cocina, Catarata
E-book, Nutrición e alimentación animal : condición corporal na vaca de leite, Universidad de Santiago de Compostela
E-book, Carni e salumi : le nuove frontiere della sostenibilità ambiente, salute, sicurezza, cultura, economia ed etica nelle filiere nazionali, Franco Angeli
E-book, Food Safety, Plastics and Sustainability : Materials, Chemicals, Recycling and the Circular Economy, Wiley
E-book, Freeze Drying of Food Products : Fundamentals, Processes and Applications, Wiley
E-book, Anti-Mycotoxin Strategies for Food and Feed, Wiley
E-book, Honey : Composition and Health Benefits, John Wiley & Sons
Fascicolo, Grasas y aceites : 74, 1, 2023, CSIC, Consejo Superior de Investigaciones Científicas
Fascicolo, Grasas y aceites : 74, 2, 2023, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Honey : Composition and Health Benefits, John Wiley & Sons
E-book, Sensory Profiling of Dairy Products, Blackwell
E-book, Lentils : Production, Processing Technologies, Products, and Nutritional Profile, Wiley
Fascicolo, Grasas y aceites : 74, 3, 2023, CSIC, Consejo Superior de Investigaciones Científicas
Pagina 2 di 28
Inizio
2
Fine