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Пищевые технологии

Пищевые технологии

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Cheryl J. Baldwin

The 10 Principles of Food Industry Sustainability

The 10 Principles of Food Industry Sustainability

Fish Processing. Sustainability and New Opportunities

Fish Processing. Sustainability and New Opportunities

Stephen J. Forsythe

The Microbiology of Safe Food

Geoffrey P. Webb

Dietary Supplements and Functional Foods

Michael Dudbridge

Handbook of Lean Manufacturing in the Food Industry

Handbook of Lean Manufacturing in the Food Industry

Flamini Riccardo

Mass Spectrometry in Grape and Wine Chemistry

Organic Production and Food Quality. A Down to Earth Analysis

Organic Production and Food Quality. A Down to Earth Analysis

Thermal Processing of Foods. Control and Automation

Alan J. Buglass

Handbook of Alcoholic Beverages. Technical, Analytical and Nutritional Aspects

Handbook of Alcoholic Beverages. Technical, Analytical and Nutritional Aspects

Alejandro Cifuentes

Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition

Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition

Genetically Modified and non-Genetically Modified Food Supply Chains. Co-Existence and Traceability

Genetically Modified and non-Genetically Modified Food Supply Chains. Co-Existence and Traceability

Asian Noodles. Science, Technology, and Processing

Asian Noodles. Science, Technology, and Processing

Rubén O. Morawicki

Handbook of Sustainability for the Food Sciences

Handbook of Sustainability for the Food Sciences

Vicente M. Gomez-Lopez

Decontamination of Fresh and Minimally Processed Produce

Decontamination of Fresh and Minimally Processed Produce

Nano- and Microencapsulation for Foods

Food Materials Science and Engineering

Suvendu Bhattacharya

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies

The Science of Meat Quality

Milk and Dairy Products as Functional Foods

Hordur G. Kristinsson

Antioxidants and Functional Components in Aquatic Foods

Antioxidants and Functional Components in Aquatic Foods

Chemistry and Technology of Flavours and Fragrances

Food Stabilisers, Thickeners and Gelling Agents

Nathan Starbard

Beverage Industry Microfiltration

Thomas R. Laaman

Hydrocolloids in Food Processing

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