Technologie des aliments

Sujet
E-book, Practical Food Rheology : An Interpretive Approach, Blackwell
E-book, Probiotics and Health Claims, Blackwell
E-book, Extrusion-Cooking Techniques : Applications, Theory and Sustainability, Wiley-VCH
E-book, Food Safety for the 21st Century : Managing HACCP and Food Safety Throughout the Global Supply Chain, Blackwell
E-book, Dairy Ingredients for Food Processing, Wiley
E-book, Fish Canning Handbook, Wiley
E-book, Statistics for Sensory and Consumer Science, John Wiley & Sons
E-book, Functional Food Product Development, Blackwell
E-book, Practical Food Rheology : An Interpretive Approach, Blackwell
E-book, Water Properties in Food, Health, Pharmaceutical and Biological Systems : ISOPOW 10, Blackwell
E-book, Handbook of Poultry Science and Technology, Primary Processing, John Wiley & Sons
E-book, Thermal Processing of Ready-to-Eat Meat Products, Blackwell
E-book, Rapeseed and Canola Oil : Production, Processing, Properties and Uses, Blackwell
E-book, Calorimetry in Food Processing : Analysis and Design of Food Systems, Blackwell
E-book, Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals, Blackwell
E-book, Il mercato della carne bovina : rapporto 2009, Franco Angeli
E-book, Biotechnology in Flavor Production, Blackwell
E-book, Enzymes in Food Technology, Blackwell
E-book, Bioactive Components in Milk and Dairy Products, Blackwell
E-book, Handbook of Brewing : Processes, Technology, Markets, Wiley-VCH
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