Tecnologia alimentare

Materia
Fascicolo, Grasas y aceites : 68, 4, 2017, Editorial CSIC
E-book, Natural Food Flavors and Colorants, Blackwell
E-book, Consumer and Sensory Evaluation Techniques : How to Sense Successful Products, Wiley
E-book, High Temperature Processing of Milk and Milk Products, Wiley
E-book, Innovative Technologies in Beverage Processing, Wiley
E-book, Dictionary of Flavors, Wiley
E-book, Advances in Dairy Products, Wiley
E-book, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods, Wiley
E-book, Handbook of Mango Fruit : Production, Postharvest Science, Processing Technology and Nutrition, Wiley
E-book, Food Authentication : Management, Analysis and Regulation, Wiley
E-book, Food Safety in China : Science, Technology, Management and Regulation, Wiley
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
E-book, Pseudocereals : Chemistry and Technology, Blackwell
E-book, Food Industry R&D : A New Approach, Wiley
Fascicolo, Grasas y aceites : 67, 4, 2016, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Confectionery and Chocolate Engineering : Principles and Applications, Wiley
E-book, Handbook of Food Science and Technology 3 : Food Biochemistry and Technology, Wiley
E-book, Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging, Wiley
E-book, Dietary Fibre Functionality in Food and Nutraceuticals : From Plant to Gut, Wiley
E-book, Chocolate Science and Technology, Wiley
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