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95,99€(IVA inc.)

Chemical analysis of antibiotic residues in food
Chemical analysis of antibiotic residues in food
  • Wang, Jian
  • 978-0-470-49042-6
  • 2011-08-12
102,38€(IVA inc.)

HACCP: a toolkit for implementation
HACCP: a toolkit for implementation
  • Wareing, P.
  • 978-1-905224-97-5
  • 2010-05-31
219,42€(IVA inc.)

Common yeasts and moulds in foods: a technical handbook
Common yeasts and moulds in foods: a technical handbook
  • Wareing, P.
  • 978-1-90789-502-9
  • 2012-10-30
181,74€(IVA inc.)

Enzymes in food technology
Enzymes in food technology
  • Whitehurst, Robert J.
  • 978-1-4051-8366-6
  • 2009-11-01
175,46€(IVA inc.)

Gums and stabilisers for the food industry
Gums and stabilisers for the food industry
  • Williams, Peter
  • 978-1-84973-358-8
  • 2011-12-15
43,87€(IVA inc.)

Chocolate as medicine: a quest over the centuries
Chocolate as medicine: a quest over the centuries
  • Wilson, Philip K.
  • 978-1-84973-411-0
  • 2012-09-01
197,45€(IVA inc.)

Quality in the food analysis laboratory
Quality in the food analysis laboratory
  • Wood, Roger
  • 978-1-84973-408-0
  • 2012-09-30
154,12€(IVA inc.)

Advances in food biochemistry
Advances in food biochemistry
  • Yildiz, Fatih
  • 978-0-8493-7499-9
  • 2010-01-01
90,77€(IVA inc.)

Wheat antioxidants
Wheat antioxidants
  • Yu, Liangli L.
  • 978-0-470-04259-5
  • 2008-01-11
145,55€(IVA inc.)

Encapsulation technologies for active food ingredients and food processing
Encapsulation technologies for active food ingredients and food processing
  • Zuidam, N.J.
  • 978-1-4419-1007-3
  • 2009-11-18
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