Раздел: мукомольное производство
Probiotic Dairy Products
Biotechnology in Flavor Production
Advances in Food Diagnostics
Nutrigenomics and Proteomics in Health and Disease
Bioactive Compounds from Marine Foods
High Temperature Processing of Milk and Milk Products
Emerging Technologies in Meat Processing
Milk and Dairy Products in Human Nutrition
Mathematical and Statistical Methods in Food Science and Technology
Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
Fish Pheromones and Related Cues
Diagnosis and Control of Diseases of Fish and Shellfish
Edible and Medicinal Mushrooms
Managing Packaging Design for Sustainable Development
Sustainable Retail Refrigeration
Recovering Bioactive Compounds from Agricultural Wastes
Drying and Storage of Cereal Grains
Food Forensics and Toxicology
Sustainability Challenges in the Agrofood Sector
Food Safety, Risk Intelligence and Benchmarking
Marine Bivalve Molluscs
Dietary Nutrients, Additives and Fish Health
Handbook of Drying for Dairy Products
Food Carbohydrate Chemistry
Emulsifiers in Food Technology
Chocolate Science and Technology
Food Preservation and Biodeterioration
HACCP
The Perfect Meal
Manufacturing Yogurt and Fermented Milks
Biofilms in the Food Environment
Climate Change Impacts on Fisheries and Aquaculture, 2 Volumes
Natural Food Flavors and Colorants
Handbook of Seal Integrity in the Food Industry
Encapsulation and Controlled Release Technologies in Food Systems
Advances in Food Biotechnology
Applied Food Protein Chemistry
Microbial Toxins in Dairy Products
Global Food Security and Supply
FSMA and Food Safety Systems
The Common Fisheries Policy
Shelf Life
Dictionary of Flavors
Food Science and Technology
Fats in Food Technology
Food Safety and Food Security
Methods for the Study of Marine Benthos
Nutraceutical and Functional Food Processing Technology
Handbook of Paper and Paperboard Packaging Technology
