MicroVal, a new and challenging Eureka project
pág. 131
Life cycle assessment (LCA) of food products and production systems
pág. 134
Functional replacements for sugars in foods
pág. 139
Molecular origins of structure and functionality in foods
pág. 147
The application of molecular typing techniques to HACCP
pág. 160
Implications of biotechnology and genetic engineering for kosher and halal foods
pág. 165
Hygienic design of valves for food processing
pág. 169
Glycotechnology
pág. 171
Capillary Gas Chromatography in Food Control and Research (R. Wirtkowski and R. Matissek, eds)
pág. 175
Methods of Analysis for Nutritional Labelling (Darryl M. Sullivan and Donald E. Carpenter, eds)
The Glassy State in Foods (J.M.V. Blanshard and P.J. Lilltord, Eds.)
pág. 176
Cheese: Chemistry, Physics and Microbiology (2nd edn), Vol. 1, General Aspects, Vol. 2, Major Cheese Groups (P.F. Fox, ed.)
pág. 177
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