Bioactive Compounds in Fermented Foods : Health Aspects
Amit Kumar Rai
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Mycotoxins in Food and Beverages : Innovations and Advances, Part II
Didier (International Center for Agricultural Research for Dev Montet
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Pandemics and Innovative Food Systems
Anil (Agriculture and Bioresources, Thailand) Kumar Anal
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Mycotoxins in Food and Beverages : Innovations and Advances Part I
Didier Montet
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Encapsulation in Food Processing and Fermentation
Steva Levic
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Encapsulation in Food Processing and Fermentation
Steva Levic
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Mycotoxins in Food and Beverages : Innovations and Advances Part I
Didier Montet
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Mycotoxins in Food and Beverages : Innovations and Advances Part I
Didier Montet
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Mycotoxins in Food and Beverages : Innovations and Advances, Part II
Didier Montet
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Mycotoxins in Food and Beverages : Innovations and Advances, Part II
Didier Montet
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Microbial Enzyme Technology in Food Applications
Ramesh C. (Central Tuber Crops Research Institute, India) Ray
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Fermented Foods of Latin America : From Traditional Knowledge to Innovative Applications
Ana Lucia Barretto Penna
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Fermented Meat Products : Health Aspects
Nevijo (University of Zagreb, Croatia) Zdolec
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Lactic Acid Fermentation of Fruits and Vegetables
Spiros (Agricultural University of Athens, Greece) Paramithiotis
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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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Fermented Foods, Part II : Technological Interventions
Ramesh C. (Central Tuber Crops Research Institute, India) Ray
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£200.00
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Winemaking : Basics and Applied Aspects
V. K. Joshi
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Winemaking : Basics and Applied Aspects
V. K. Joshi
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Food Traceability and Authenticity : Analytical Techniques
Didier Montet
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Food Molecular Microbiology
Spiros Paramithiotis
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Food Molecular Microbiology
Spiros Paramithiotis
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