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1
The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists /
por Weaver, Connie M., 1950-
Publicado 2003
“...(Contemporary Food Science)....”
Libro
2
Amino-Carbonyl Reactions in Food and Biological Systems
Publicado 1986
“...Developments in Food Science...”
Procedimiento de la Conferencia Libro
3
Fundamentals of new food product development /
por Baker, Robert C.
Publicado 1994
“...Developments in Food Science, No. 16...”
Libro
4
Principles of food preservation /
por Kyzlink, Vladimir
Publicado 1990
“...Developments in food science ; no. 22...”
Libro
5
Testing methods in food microbiology /
por Kiss, Istvan
Publicado 1984
“...Developments in Food Science ; no. 6...”
Libro
6
Cereal grain : mycotoxin, fungi and quality in drying and storage /
por Chelkowski, J.
Publicado 1991
“...Developments in Food Science ; no. 26...”
Libro
7
Cereal grain : mycotoxin, fungi and quality in drying and storage /
por Chelkowski, J.
Publicado 1991
“...Developments in Food Science ; no. 26...”
Libro
8
Cereal grain : mycotoxin, fungi and quality in drying and storage /
por Chelkowski, J.
Publicado 1991
“...Developments in Food Science ; no. 26...”
Libro
9
Food Flavours. Part B: The Falvour of Beverages /
Publicado 1986
“...Development in Food Science ; 3b...”
Libro
10
Food flavours. Part C: The flavour of fruits /
Publicado 1986
“...Development in Food Science ; 3c...”
Libro
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