Technologie des aliments

Sujet
Fascicule, Grasas y aceites : 65, 2, 2014, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 65, 3, 2014, CSIC, Consejo Superior de Investigaciones Científicas
Fascicule, Grasas y aceites : 65, 4, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Practical Food Safety : Contemporary Issues and Future Directions, Blackwell
E-book, Meat Inspection and Control in the Slaughterhouse, Blackwell
E-book, Emulsifiers in Food Technology, Blackwell
E-book, Functional Foods and Dietary Supplements : Processing Effects and Health Benefits, Blackwell
E-book, Bakery Products Science and Technology, Blackwell
E-book, Nutraceutical and Functional Food Processing Technology, Blackwell
E-book, Global Food Legislation : An Overview, Wiley-VCH
E-book, Fats in Food Technology, Wiley
E-book, Functional Foods and Dietary Supplements : Processing Effects and Health Benefits, Wiley
E-book, Bakery Products Science and Technology, Wiley
E-book, Food Oligosaccharides : Production, Analysis and Bioactivity, Wiley
E-book, Food and Agricultural Wastewater Utilization and Treatment, Wiley
E-book, Conventional and Advanced Food Processing Technologies, Wiley
E-book, DNA Methods in Food Safety : Molecular Typing of Foodborne and Waterborne Bacterial Pathogens, Wiley
E-book, The Perfect Meal : The Multisensory Science of Food and Dining, Blackwell
E-book, Novel Plant Bioresources : Applications in Food, Medicine and Cosmetics, Blackwell
E-book, Lactic Acid Bacteria : Biodiversity and Taxonomy, Blackwell
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