Winemaking : Basics and Applied Aspects
V. K. (Shoolini University of Biotechnology and Management, Ind Joshi
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Seafood Safety and Quality
Md. Latiful (Dhaka University, Bangladesh) Bari
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£180.00
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Mycotoxins in Food and Beverages : Innovations and Advances Part I
Didier Montet
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Bread and Its Fortification : Nutrition and Health Benefits
Cristina M. (Institute of Agrochemistry & Food Technology - (I Rosell
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Authenticity of Foods of Animal Origin
Ioannis Sotirios Arvanitoyannis
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Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis
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£195.00
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Fermented Meat Products : Health Aspects
Nevijo (University of Zagreb, Croatia) Zdolec
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£240.00
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Fermented Foods of Latin America : From Traditional Knowledge to Innovative Applications
Ana Lucia Barretto Penna
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£215.00
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Fermented Foods, Part I : Biochemistry and Biotechnology
Didier Montet
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£180.00
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Microbial Enzyme Technology in Food Applications
Ramesh C. Ray
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£195.00
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Acetic Acid Bacteria : Fundamentals and Food Applications
Ilkin Yucel Sengun
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£175.00
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Food Traceability and Authenticity : Analytical Techniques
Didier (International Center for Agricultural Research for Dev Montet
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£210.00
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Microorganisms and Fermentation of Traditional Foods
Ramesh C. Ray
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£195.00
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