Tecnología de alimentos

Materia
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, Wine Production and Quality, Blackwell
E-book, Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients, Blackwell
E-book, Grapevine in a Changing Environment : A Molecular and Ecophysiological Perspective, Blackwell
E-book, Biofilms in the Food Environment, Blackwell
E-book, Spray Drying Techniques for Food Ingredient Encapsulation, Blackwell
E-book, Dairy Processing and Quality Assurance, Blackwell
E-book, Sensory Discrimination Tests and Measurements : Sensometrics in Sensory Evaluation, John Wiley & Sons
E-book, Trait-Modified Oils in Foods, Blackwell
E-book, Biotechnology of Lactic Acid Bacteria : Novel Applications, Wiley
E-book, Biofilms in the Dairy Industry, Wiley
E-book, Biofilms in the Food Environment, Wiley
E-book, Résidus de pesticides dans les céréales alimentaires : Origine, devenir et gestion raisonnée, Éditions Quae
E-book, The Food Industry Innovation School : How to Drive Innovation through Complex Organizations, John Wiley & Sons
E-book, Shelf Life, Blackwell
Fascículo, Grasas y aceites : 66, 2, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 66, 3, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 66, 4, 2015, CSIC, Consejo Superior de Investigaciones Científicas
Fascículo, Grasas y aceites : 66, 1, 2015, CSIC, Consejo Superior de Investigaciones Científicas
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