Controlling the nutritional properties of starch in foods - a challenge to the food industry
pág. 213
The rationale behind the use of diet and dietary ingredients to lower blood cholesterol levels
pág. 219
Potential of utilizing jellyfish as food in Western countries
pág. 225
Biosensors for Food Analysis
pág. 230
Mycotoxins in Grain, Compounds Other Than Aflatoxin (J.D. Miller and H.L. Trenholm, eds)
pág. 235
Food Poisoning and Food Hygiene (6th edn) (Betty C. Hobbs and Diane Roberts)
pág. 236
Analytical Quality Assurance and Good Laboratory Practice in Dairy Laboratories (Michael Carl, ed.)
pág. 237
The Retinoids: Biology, Chemistry and Medicine (2nd edn) (Michael B. Sporn, Anita B. Roberts and DeWitt S. Goodman, eds)
pág. 238
Nutritional Toxicology (Frank N. Kotsonis, Maureen Mackey and Jerry J. Hjelle, eds)
pág. 239
Concentrated and Dried Dairy Products (Marijana Caric)
pág. 240
Modern Methods for Trace Element Determination (C. Vandecasteele and C.B. Block)
pág. 241
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