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121
Advances in thermal and non-thermal food preservation /
por Tewari, Gaurav
Publicado 2007
Libro
122
Alimentos procesados
Publicado 1981
Libro
123
An appraisal of "income" elasticities : for total food consumption in developing countries /
por Paris, Quirino, Paris, Quirino
Publicado 1970
Libro
124
Analysis of trends and projections of food production and consumption in Brazil and Nigeria /
Libro
125
Analytical Chemistry of foods /
por James, Ceirwyn S., James, Ceirwyn S.
Publicado 1999
Libro
126
HACCP, establishing hazard analysisi critical control point programs : a workshop manual /
por Stevenson, Kenneth E.
Publicado 1993
Libro
127
Handbook of food analytical chemistry /
por Wrolstad, Ronald E. 1939-
Publicado 2005
Libro
128
Handbook of food engineering practice /
Publicado 1997
Libro
129
Handbook of probiotics and prebiotics /
por Lee, Yuan Kun
Publicado 2009
Libro
130
Handwashing frequency : current and desired handwashing practices in deli-type retail foodservice establishments /
Libro
131
Hazard analysis critical control point system : concept and application : report of a WHO Consultation with the participation of FAO, 29-31 May 1995
Publicado 1995
Libro
132
Hazard characterization for pathogens in food and water : guidelines
Publicado 2003
Libro
133
Health implications of acrylamide in food /
Publicado 2002
Libro
134
Heinz handbook of nutrition /
Publicado 2003
Libro
135
Hygiene in food manufacturing and handling /
Libro
136
Improving the safety and stability of acid, acidified and water activity controlled foods produced by small-scale processors /
Tesis Libro
137
Ingredient interactions : effects on food quality /
por Gaonkar, Anilkumar G. 1954-
Publicado 2006
Libro
138
Instrumental methods of food analysis /
Libro
139
An integrated approach to new food product development /
por Moskowitz, Howard R.
Publicado 2009
Libro
140
Intellectual property rights and food security /
por Blakeney, Michael, Blakeney, Michael
Publicado 2009
Libro
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