The application of molecular techniques in wine microbiology
págs. 73-77
Applications of pervaporation in food processing
págs. 78-82
Lipid oxidation in food emulsions
págs. 83-90
Preservation microbiology and safety: Evidence that stress enhances virulence and triggers adaptive mutations
págs. 91-95
Food Processing Automation Conference IV
págs. 96-98
Sorghum and Millets: Chemistry and Technology (David A. V. Dendy, ed.)
pág. 101
Food Law and Quality Improvement in Central and Eastern European Countries (Polish Food Technologists' Society, ed.)
Sucrose: Properties and Applications (M. Mathlouthi and P. Reiser, eds)
pág. 102
Nutrition, Food and the Environment (Vincent Hegarty)
págs. 103-104
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