Раздел: мукомольное производство
High Temperature Processing of Milk and Milk Products
Bioactive Compounds from Marine Foods
Nutrigenomics and Proteomics in Health and Disease
Advances in Food Diagnostics
Biotechnology in Flavor Production
Probiotic Dairy Products
Bioactives in Fruit
Food Allergen Testing
Olives and Olive Oil as Functional Foods
Trait-Modified Oils in Foods
Food Authentication
Food Safety
Wine Production and Quality
Membrane Processing for Dairy Ingredient Separation
Innovative Technologies in Beverage Processing
New Polymers for Encapsulation of Nutraceutical Compounds
Carotenoids
Dry Beans and Pulses
Flavor, Satiety and Food Intake
Bitterness
Brown Trout
Extrusion Processing Technology
Spray Drying Techniques for Food Ingredient Encapsulation
Measurement of Antioxidant Activity and Capacity
Handbook of Microalgal Culture
Emerging Dairy Processing Technologies
Handbook of Pineapple Technology
RFID and Sensor Network Automation in the Food Industry
Bakery Products Science and Technology
Essential Oils in Food Processing: Chemistry, Safety and Applications
Handbook of Plant Food Phytochemicals
Food Safety in the Seafood Industry
Biotechnology of Lactic Acid Bacteria
Beckett's Industrial Chocolate Manufacture and Use
Handbook of Mango Fruit
Food Industry Design, Technology and Innovation
Guide to Foodborne Pathogens
Improving Import Food Safety
Formulation Engineering of Foods
Edible Oil Processing
Pseudocereals
Analysis of Food Toxins and Toxicants
Tilapia in Intensive Co-culture
Aquaculture Ecosystems
Handbook of Mineral Elements in Food
Echinoderm Aquaculture
Food Microbiology
Global Cheesemaking Technology
Global Food Legislation
