Cover Image

Microbiología de los alimentos vegetales

Saved in:

Bibliographic Details
Main Author:	Müller, Peter (autor)
Format:	Book
Language:	Spanish
Published:	Zaragoza Acribia 1981
Subjects:	Microbiología alimentaria Alimentos Frutas Hortalizas TUBERCULOS Hongos AZUCAR Cereales GRASAS Aceites ESPECIAS Condimentos BEBIDAS ALCOHOLICAS Microbiología Conservación de los alimentos
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

El azafrán: cultivo, enfermedades, rendimientos, industrialización
by: Pérez Bueno, Manuel
Published: (1989)

Las especias condimentos vegetales: su importancia en química y tecnología de alimentos y en el arte culinario
by: Schmidt-Hebbel, Hermann
Published: (1980)

Bromatología
by: Braier, Bernardo
Published: (1939)

Especias, aromatizantes y condimentos
by: Arvy, Marie-Pierre, et al.
Published: (2006)

Grasas y aceites: química y tecnología
by: Kirschenbauer, H. G
Published: (1964)

Frying of food: oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
by: Boskou, Dimitrios
Published: (1999)

Some savoury food products: a section of published articles, reports and writings during the years 1962 to 1965
by: Lyall, Neil
Published: (1965)

Fats and oils: formulating and processing for applications
by: O'Brien, Richard D.
Published: (1998)

Guías de alimentación para la población chilena
by: Castillo L., Cecilia, et al.
Published: (1997)

Oils, fats and fatty foods
by: Williams, K. A
Published: (1966)

Conservación por el frío
by: Monvoisin, Alexandre
Published: (1953)

Conservas alimenticias: procesado térmico y microbiología
by: Hersom, A. C, et al.
Published: (1995)

Grasas y aceites: química y tecnología
by: Kirschenbauer, H. G
Published: (1964)

Bromatología
by: Montes, Adolfo Leandro
Published: (1969)

Principios de microbiología industrial
by: Acevedo Bonzi, Luis Fernando
Published: (1977)

Control e higiene de los alimentos
by: Larrañaga Coll, Ildefonso Juan, et al.
Published: (1999)

Industrial applications of microbiology
by: Rivière, Jacques
Published: (1977)

Fabricación de vinos
by: Vogt, Ernst
Published: (1972)

Microbial technology: fermentation technology
by: Peppler, Henry J, et al.
Published: (1979)

Microbiología alimentaria
by: Bourgeois, C. M
Published: (1994)

Microbiología moderna de los alimentos
by: Jay, James M
Published: (1994)

Microbiología moderna de los alimentos
by: Jay, James M
Published: (1981)

Fundamentals of food freezing
by: Desroiser, Norman, et al.
Published: (1977)

Manejo de los alimentos
by: Jamieson, Michael, et al.
Published: (1975)

Enological chemistry
by: Moreno Vigara, Juan José, et al.
Published: (2012)

Análisis de vinos y mostos
by: Amerine, M. A, et al.
Published: (1976)

Análisis de vinos, mostos y alcoholes
by: Madrid Cenzano, Javier, et al.
Published: (2003)

Elaboración de bebidas alcohólicas de alta graduación
by: Cenzano del Castillo, Estíbaliz, et al.
Published: (2014)

Fenaroli's handbook of flavor ingredients
by: Furia, Thomas, et al.
Published: (1975)

L'utilisation du froid dans les industries alimentaires
by: Plank, R
Published: (1965)

El empleo del frío en la industria de la alimentación
by: Plank, R
Published: (1963)

Microorganisms in foods
Published: (1974)

The technology of wine making
by: Amerine, M. A, et al.
Published: (1967)

Handbook of food and beverage fermentation technology
by: Hui, Y. H, et al.
Published: (2004)

Recommendations pour la préparation et la distribution des aliments congelés
Published: (1986)

Technologie et analyse chimiques des huiles, graisses et cires
by: Bontoux, Emile
Published: (1929)

Especias y condimentos
by: Gerhardt, Ulrich
Published: (1975)

The chemistry and technology of edible oils and fats and their high fat products
by: Hoffmann, Günter W
Published: (1989)

Spices
by: Parry, John
Published: (1969)

Predictive microbiology in foods
by: Pérez-Rodríguez, Fernando, et al.
Published: (2013)