Tra Cứu OPAC
THƯ VIỆN > SÁCH MỚI
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Fundamental food microbiology
TG: Bhunia Arun. NXB: CRC press. Số trang: 607
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Food emulsions : principles, practices, and techniques
TG: McClements David Julian. NXB: CRC press. Số trang: 690
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Introduction to advanced food process engineering
TG: [edited by] Sahu Jatindra Kumar. NXB: CRC press. Số trang: 703
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Progress in food preservation
TG: edited by Bhat Rajeev. NXB: WILEY-BLACKWELL. Số trang: 630
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Progress in food preservation
TG: Alias Abd Karim. NXB: WILEY-BLACKWELL. Số trang: 630
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Progress in food preservation
TG: Paliyath Gopinadhan. 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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Fruit and vegetable phytochemicals : chemistry, nutritional value and stability
TG: Alvarez-Parrilla Emilio. NXB: WILEY-BLACKWELL. Số trang: 367
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Fruit and vegetable phytochemicals : chemistry, nutritional value and stability
TG: González-Aguilar Gustavo A.. 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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Practical food safety : contemporary issues and future directions
TG: Gómez-López Vicente M.. 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
