Tecnologia alimentare

Materia
E-book, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods, Wiley
E-book, Olives and Olive Oil as Functional Foods : Bioactivity, Chemistry and Processing, John Wiley & Sons
E-book, Pseudocereals : Chemistry and Technology, Blackwell
E-book, Measurement of Antioxidant Activity and Capacity : Recent Trends and Applications, John Wiley & Sons
E-book, Probiotic Dairy Products, Blackwell
E-book, Microbiology in Dairy Processing : Challenges and Opportunities, Blackwell
E-book, Nutrigenomics and Proteomics in Health and Disease : Towards a Systems-level Understanding of Gene-diet Interactions, John Wiley & Sons
E-book, Dictionary of Flavors, Blackwell
E-book, Natural Food Flavors and Colorants, Blackwell
E-book, Fruit and Vegetable Phytochemicals : Chemistry and Human Health, 2 Volumes, Blackwell
E-book, Analysis of Food Toxins and Toxicants, Blackwell
E-book, Edible and Medicinal Mushrooms : Technology and Applications, Wiley
E-book, Accelerating New Food Product Design and Development, Wiley
E-book, Measurement of Antioxidant Activity and Capacity : Recent Trends and Applications, Wiley
E-book, Analysis of Food Toxins and Toxicants, Wiley
E-book, Bitterness : Perception, Chemistry and Food Processing, Wiley
E-book, Megatrends in Food and Agriculture : Technology, Water Use and Nutrition, Wiley
E-book, Handbook of Drying for Dairy Products, Wiley
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
Fascicolo, Grasas y aceites : 68, 4, 2017, Editorial CSIC
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