Tecnologia alimentare

Materia
Fascicolo, Grasas y aceites : 65, 1, 2014, CSIC, Consejo Superior de Investigaciones Científicas
E-book, Fats in Food Technology, Blackwell
E-book, Conventional and Advanced Food Processing Technologies, John Wiley & Sons
E-book, The Extra-Virgin Olive Oil Handbook, Blackwell
E-book, Biological Controls for Preventing Food Deterioration : Strategies for Pre- and Postharvest Management, Blackwell
E-book, Applied Food Protein Chemistry, John Wiley & Sons
E-book, Nano- and Microencapsulation for Foods, Blackwell
E-book, Nano- and Microencapsulation for Foods, Blackwell
E-book, Extrusion Processing Technology : Food and Non-Food Biomaterials, Blackwell
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
E-book, Milk and Dairy Products as Functional Foods, Blackwell
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