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353,60€(IVA inc.)

Cheese: Chemistry, Physics and Microbiology
Cheese: Chemistry, Physics and Microbiology
  • McSweeney, Paul L. H.
  • 978-0-12-417012-4
  • 2017-06-01
372,23€(IVA inc.)

Applications of vibrational spectroscopy in food science
Applications of vibrational spectroscopy in food science
  • Li-Chan, Eunice
  • 978-0-470-74299-0
  • 2010-09-24
404,56€(IVA inc.)

Sweeteners
Sweeteners
  • Mérillon, Jean-Michel
  • 978-3-319-27028-9
  • 2017-07-29
405,60€(IVA inc.)

Handbook of Herbs and Spices
Handbook of Herbs and Spices
  • Peter, K. V.
  • 978-1-78242-152-8
  • 2012-09-21
414,92€(IVA inc.)

Protein engineering handbook
Protein engineering handbook
  • Lutz, Stefan
  • 978-3-527-31850-6
  • 2008-11-12
414,96€(IVA inc.)

Prebiotics and probiotics science and technology
Prebiotics and probiotics science and technology
  • Charalampopoulos, Dimitris
  • 978-0-387-79057-2
  • 2009-06-01
416,00€(IVA inc.)

Handbook of Hydrocolloids
Handbook of Hydrocolloids
  • Phillips, Glyn O.
  • 978-0-12-820104-6
  • 2020-11-01
424,47€(IVA inc.)

Handbook of food process design
Handbook of food process design
  • Rahman, Mohammad S.
  • 978-1-4443-3011-3
  • 2012-04-20
431,60€(IVA inc.)

A Complete Course in Canning and Related Processes
A Complete Course in Canning and Related Processes
  • Featherstone, Susan
  • 978-0-08-100688-7
  • 2015-09-14
436,80€(IVA inc.)

Fenaroli's handbook of flavor ingredients
Fenaroli's handbook of flavor ingredients
  • Burdock, G.A.
  • 978-1-4200-9077-2
  • 2009-05-01
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