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141,06€(IVA inc.)

Physicochemical aspects of food engineering and processing
Physicochemical aspects of food engineering and processing
  • Sin autor
  • 978-1-4200-8241-8
  • 2010-08-09
60,06€(IVA inc.)

Concepts in cereal chemistry
Concepts in cereal chemistry
  • MacRitchie, Finlay
  • 978-1-4398-3582-1
  • 2010-06-18
102,38€(IVA inc.)

HACCP: a toolkit for implementation
HACCP: a toolkit for implementation
  • Wareing, P.
  • 978-1-905224-97-5
  • 2010-05-31
141,06€(IVA inc.)

Frying of food
Frying of food
  • Sin autor
  • 978-1-4398-0682-1
  • 2010-04-30
165,87€(IVA inc.)

Chemical and functional properties of food lipids
Chemical and functional properties of food lipids
  • Sin autor
  • 978-1-4398-0237-3
  • 2010-04-15
255,99€(IVA inc.)

Chemical deterioration and physical instability of food and beverages
Chemical deterioration and physical instability of food and beverages
  • Skibsted, L.H.
  • 978-1-84569-495-1
  • 2010-04-01
95,00€(IVA inc.)

Fennema química de los alimentos
Fennema química de los alimentos
  • Damodaran, Srinivasan
  • 978-84-200-1142-4
  • 2010-03-15
129,30€(IVA inc.)

Bioactive food proteins and peptides
Bioactive food proteins and peptides
  • Sin autor
  • 978-1-4200-9314-8
  • 2010-03-01
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