Food Science and Technology

Olive Oil and Health

Author: J. L. Quiles, C. Ramirez-Tortosa, P. Yaqoob
ISBN: 9781845930684
Pages: 416
Format: 18 X 25
Binding: Hardback
Pub. Year: 2006

Σύγχρονη βιοτεχνολογία τροφίμων

Συγγραφέας: Ανθιμία Μπατρίνου
ISBN: 978-960-489-108-5
Σελίδες: 196
Σχήμα:
Εξώφυλλο:
Έτος έκδοσης: 2011

Functional Dairy Products

Author: T. Mattila-Sandholm, M. Saarela
ISBN: 9780849317439
Pages: 395
Format: 16 Χ 25
Binding: Hardback
Pub. Year: 2003

Frozen Food Science and Technology

Author: Judith Evans
ISBN: 9781405154789
Pages: 368
Format: 18 X 25
Binding: Hardback
Pub. Year: 2008

Olive Oil: Minor Constituents and Health

Author: Dimitrios Boskou
ISBN: 9781420059939
Pages: 248
Format: 18 X 26
Binding: Hardback
Pub. Year: 2008

Handbook of Dairy Foods and Nutrition, Third Edition

Author: Gregory D. Miller, Judith K. Jarvis, Lois D. McBean
ISBN: 9780849328282
Pages: 432
Format: 19 Χ 25
Binding: Hardback
Pub. Year: 2006

Μικροβιολογία γάλακτος

Συγγραφέας: Ευανθία Λιτοπούλου Τζανετάκη
ISBN:
Σελίδες: 390
Σχήμα: 17 X 24
Εξώφυλλο: Μαλακό
Έτος έκδοσης: 2010

Chocolate Science and Technology

Author: Emmanuel Ohene Afoakwa
ISBN: 9781405199063
Pages: 296
Format: 24 Χ 17
Binding: Hardback
Pub. Year: 2010

Table Olives Production and processing

Author: A. Garrido Fernandez, M.R. Adams, M.J. Fernandez-Diez
ISBN: 9781489946850
Pages: 496
Format: 16 X 24
Binding: Paperback
Pub. Year: 2013

Handbook of Fermented Functional Foods

Author: Edward R.(Ted) Farnworth
ISBN: 9780849313721
Pages: 408
Format: 16 Χ 25
Binding: Hardback
Pub. Year: 2003