Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 69, 4, 2018, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Crystallization of Lipids : Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals, Blackwell
E-book, Microstructure of Dairy Products, Blackwell
E-book, Nutraceuticals and Human Blood Platelet Function : Applications in Cardiovascular Health, John Wiley & Sons
E-book, Molecular Techniques in Food Biology : Safety, Biotechnology, Authenticity and Traceability, John Wiley & Sons
E-book, Composites Materials for Food Packaging, Scrivener Publishing
E-book, Composites Materials for Food Packaging, Wiley
Fascicule, Grasas y aceites : 69, 1, 2018, Editorial CSIC
E-book, Food and Drink - Good Manufacturing Practice : A Guide to its Responsible Management (GMP7), Wiley
E-book, Packaging for Nonthermal Processing of Food, Blackwell
E-book, Functional Foods and Beverages : In vitro Assessment of Nutritional, Sensory, and Safety Properties, Blackwell
E-book, La chaîne du froid : 60 clés pour comprendre, Éditions Quae
E-book, High Temperature Processing of Milk and Milk Products, Wiley
E-book, Consumer and Sensory Evaluation Techniques : How to Sense Successful 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, 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
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