Food Science and Technology

Food Enrichment with Omega-3 Fatty Acids

Author: Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn, A.-D. Moltke Sorensen
ISBN: 9780857094285
Pages: 464
Format: 16 Χ 24
Binding: Hardback
Pub. Year: 2013

Colour Additives for Foods and Beverages

Author: Mike Scotter
ISBN: 9781782420118
Pages: 260
Format: 15 Χ 23
Binding: Hardback
Pub. Year: 2015

Professional Chef Level 2 Diploma

Author: Gary Hunter, Terry Tinton, Patrick Carey
ISBN: 9781844807062
Pages: 644
Format: 21 Χ 28
Binding: Paperback
Pub. Year: 2007

Καλή τροφή για όλους για πάντα
Πώς οι άνθρωποι θα αναλάβουν το ζήτημα της διατροφής ολόκληρου του κόσμου

Author: Colin Tudge
ISBN: 9789609410427
Pages: 262
Format: 14 Χ 21
Binding: Paperback
Pub. Year: 2014

Professional Chef Level 2 Diploma

Author: Gary Hunter, Terry Tinton, Patrick Carey
ISBN: 9781844807062
Pages: 644
Format: 21 Χ 28
Binding: Paperback
Pub. Year: 2007

Εργαστηριακή μικροβιολογία τροφίμων

Author: Δημήτριος Τυμπής, Ελευθέριος Πετράκης, Σπυρίδων Κοντελές
ISBN: 9789609495233
Pages: 128
Format: 17 Χ 24
Binding: Paperback
Pub. Year: 2011

Ultrasound in Food Processing
Recent Advances

Author: Mar Villamiel, José V. García-Pérez, Antonia Montilla, Juan A. Carcel, Jose Benedito
ISBN: 9789609395939
Pages: 544
Format: 17 X 25
Binding: Hardback
Pub. Year: 2017

Υγιεινή και τεχνολογία του γάλακτος και των προϊόντων του

Author: Αντώνιος Μαντής, Δημήτριος Παπαγεωργίου, Δημήτριος Φλετούρης, Απόστολος Αγγελίδης
ISBN: 9789606020179
Pages: 648
Format: 17 Χ 24
Binding: Hardback
Pub. Year: 2015

Ultrasound
Advances in Food Processing and Preservation

Author: Daniela Bermudez-Aguirre
ISBN: 9780128045817
Pages: 556
Format: 15 X 23
Binding: Paperback
Pub. Year: 2017

Λεξικό για αλλαντικά

Author: Tobias Pehle, Tatjana Whemever
ISBN: 9789606753206
Pages: 294
Format: 16 Χ 18
Binding: Hardback
Pub. Year: 2009