Tecnologia alimentare

Materia
Fascicolo, Grasas y aceites : 66, 1, 2015, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Membrane Processing for Dairy Ingredient Separation, Blackwell
E-book, Wine Production and Quality, Blackwell
E-book, Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients, Blackwell
E-book, Anti-Ageing Nutrients : Evidence-Based Prevention of Age-Associated Diseases, Blackwell
E-book, Trait-Modified Oils in Foods, Blackwell
E-book, Dairy Processing and Quality Assurance, Wiley
E-book, Handbook of Mineral Elements in Food, Wiley
E-book, Résidus de pesticides dans les céréales alimentaires : Origine, devenir et gestion raisonnée, Éditions Quae
E-book, Food Carotenoids : Chemistry, Biology and Technology, Wiley
E-book, Anti-Ageing Nutrients : Evidence-Based Prevention of Age-Associated Diseases, Wiley
E-book, Phycotoxins : Chemistry and Biochemistry, Blackwell
E-book, Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients, Blackwell
E-book, The 10 Principles of Food Industry Sustainability, Blackwell
E-book, Wine Production and Quality, Blackwell
E-book, Grapevine in a Changing Environment : A Molecular and Ecophysiological Perspective, Blackwell
E-book, Food Safety in the Seafood Industry : A Practical Guide for ISO 22000 and FSSC 22000 Implementation, Blackwell
E-book, Biotechnology of Lactic Acid Bacteria : Novel Applications, Blackwell
E-book, Biofilms in the Food Environment, Blackwell
E-book, Dairy Processing and Quality Assurance, Blackwell
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