Food Science and Technology

Principles of Cereal Science and Technology, Third Edition

Συγγραφέας: Jan A. Delcour, R. Carl Hoseney
ISBN: 9781891127632
Σελίδες: 280
Σχήμα: 21 Χ 29
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2010

Principles of Food Toxicology

Author: Tõnu Püssa
ISBN: 9780849380907
Pages: 344
Format: 16 X 24
Binding: Hardback
Pub. Year: 2007

Probiotic Dairy Products

Author: A. Y. Tamime
ISBN: 9781405121248
Pages: 236
Format: 19 X 26
Binding: Hardback
Pub. Year: 2006

Probiotic Dairy Products, 2nd edition

Author: Adnan Y. Tamime, Linda V. Thomas
ISBN: 9781119214106
Pages: 432
Format: 17 X 24
Binding: Hardback
Pub. Year: 2018

Probiotic Foods in Health and Disease

Editor(s): G. B. Nair; Yoshifumi Takeda

ISBN: 9781578086986
Publication Date: February 14, 2011
Number of Pages: 150
Binding(s): Paperback

Probiotics
A Clinical Guide

Author: Martin H. Floch, Adam S. Kim
ISBN: 9781556429095
Pages: 352
Format: 18 X 25
Binding: Paperback
Pub. Year: 2010

Processed Cheese and Analogues

Author: A. Y. Tamime
ISBN: 9781405186421
Pages: 368
Format: 18 X 25
Binding: Hardback
Pub. Year: 2011

Producing Table Olives

Author: Stan Kailis, David Harris
ISBN: 9780643092037
Pages: 344
Format: 17 X 25
Binding: Paperback
Pub. Year: 2007

Products from Olive Tree

Author: Dimitrios Boskou, Maria Lisa Clodoveo
ISBN: 9789535127246
Pages: 342
Format: 17 X 24
Binding: Hardback
Pub. Year: 2016

Professional Chef Level 1 Diploma

Author: Neil Rippington
ISBN: 9781844805303
Pages: 224
Format: 21 Χ 28
Binding: Paperback
Pub. Year: 2007