The development of food systems for space
pág. 271
Applications of membrane technology to food processing
pág. 277
Functional characteristics of dairy proteins
pág. 283
Molecular structure and immunological properties of food allergens
pág. 289
Plastics packaging of food products: the environmental dimension
pág. 294
Genetic engineering of foods: a US perspective
pág. 301
Welding stainless steel to meet hygienic requirements
pág. 306
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