THƯ VIỆN > SÁCH MỚI
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Progress in food preservation
TG: edited by Bhat Rajeev. NXB: WILEY-BLACKWELL. Số trang: 630
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Fruit and vegetable phytochemicals : chemistry, nutritional value and stability
TG: [editors] : Rosa Laura A. de la. NXB: WILEY-BLACKWELL. Số trang: 367
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Practical food safety : contemporary issues and future directions
TG: editors, Bhat Rajeev. NXB: WILEY-BLACKWELL. Số trang: 609
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Cereals and pulses : nutraceutical properties and health benefits
TG: edited by Yu Liangli. NXB: WILEY-BLACKWELL. Số trang: 314
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Food chemical hazard detection : development and application of new...
TG: Shuo Wang. NXB: WILEY-BLACKWELL. Số trang: 327
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Manufacturing yogurt and fermented milks
TG: Chandan Ramesh C.. NXB: WILEY-BLACKWELL. Số trang: 477
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The chemistry of food additives and preservatives
TG: Msagati Titus A.M.. NXB: WILEY-BLACKWELL. Số trang: 322
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Handbook of mineral elements in food
TG: Guardia Miguel de la. NXB: WILEY-BLACKWELL. Số trang: 766
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Bakery products science and technology
TG: editor, Zhou Weibiao. NXB: WILEY-BLACKWELL. Số trang: 761
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Agricultural and food electroanalysis
TG: Edited by Escarpa Alberto. NXB: John Wiley & Sons. Số trang: 491
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Seafood chilling, refrigeration and freezing: science and technology
TG: Gokoglu Nalan. NXB: WILEY-BLACKWELL. Số trang: 233
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Handbook of fermented meat and poultry
TG: editor-in-chief, Todrá Fidel. NXB: WILEY-BLACKWELL. Số trang: 499
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Nutraceutical and functional food processing technology
TG: edited by Boye Joyce Irene. NXB: WILEY-BLACKWELL. Số trang: 382
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Ozone in food processing
TG: edited by O'Donnell Colm. NXB: WILEY-BLACKWELL. Số trang: 298
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Dried fruits : phytochemicals and health effects
TG: edited by Alasalvar Cesarettin. NXB: WILEY-BLACKWELL. Số trang: 488
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