Tecnologia alimentare

Materia
E-book, Lentils : Production, Processing Technologies, Products, and Nutritional Profile, Wiley
E-book, Ionizing Radiation Technologies : Managing and Extracting Value from Wastes, Wiley
E-book, Envases y embalajes para productos alimenticios, Universidad Nacional de Quilmes
Fascicolo, Grasas y aceites : 71, 3, 2022, CSIC, Consejo Superior de Investigaciones Científicas
E-book, El café, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Biomolecules from Natural Sources : Advances and Applications, Wiley
E-book, Biopolymer-Based Food Packaging : Innovations and Technology Applications, Wiley
E-book, 3D Printing of Foods, Wiley
E-book, Functional Foods, Wiley
Fascicolo, Grasas y aceites : 71, 1, 2022, CSIC, Consejo Superior de Investigaciones Científicas
Fascicolo, Grasas y aceites : 71, 2, 2022, CSIC, Consejo Superior de Investigaciones Científicas
Fascicolo, Grasas y aceites : 71, 4, 2022, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Food Chemistry : The Role of Additives, Preservatives and Adulteration, Wiley
E-book, Food Formulation : Novel Ingredients and Processing Techniques, Wiley
E-book, Evolution of Social Ties around New Food Practices, Wiley
E-book, Handbook of Enology : The Chemistry of Wine Stabilization and Treatments, Wiley
Fascicolo, Grasas y aceites : 72, 4, 2021, CSIC, Consejo Superior de Investigaciones Científicas
Fascicolo, Grasas y aceites : 72, 1, 2021, CSIC, Consejo Superior de Investigaciones Científicas
Fascicolo, Grasas y aceites : 72, 2, 2021, CSIC, Consejo Superior de Investigaciones Científicas
Fascicolo, Grasas y aceites : 72, 3, 2021, CSIC, Consejo Superior de Investigaciones Científicas
Pagina 2 di 15
Inizio
2
Fine