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  1. 1
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    Curso avanzado bioquímica y tecnología de la aplicación del frío en alimentos by Dondero Carrillo, Marta Luisa

    Published 1990
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  2. 2
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    Microbiología de los alimentos by Frazier, William Canoll

    Published 1976
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  3. 3
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    Conservación de frutas y hortalizas by Holdsworth, S. D

    Published 1988
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  4. 4
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    Food microbiology by Frazier, William Canoll

    Published 1958
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  5. 5
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    Microbiología de los alimentos by Frazier, William Canoll, Westhoff, D. C

    Published 1993
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  6. 6
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    Ciencia de la carne by Lawrie, Ralston Andrew

    Published 1966
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  7. 7
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    Las operaciones de la ingeniería de los alimentos by Brennan, James G, Butters, J. R, Cowell, N. D, Lilly, A. E

    Published 1980
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  8. 8
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    Ciencia de la carne by Lawrie, Ralston Andrew

    Published 1977
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  9. 9
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    Microbiología de los alimentos by Frazier, William Canoll

    Published 1962
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  10. 10
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    Las operaciones de la ingeniería de los alimentos by Brennan, James G, Butters, J. R, Cowell, N. D, Lilly, A. E

    Published 1970
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  11. 11
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    Food microbiology by Frazier, William Canoll

    Published 1967
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  12. 12
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    Meat science by Lawrie, Ralston Andrew

    Published 1974
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  13. 13
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    Handbook of food engineering practice by Valentas, Kenneth J, Rotstein, Enrique, Singh, R. Paul

    Published 1997
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  14. 14
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    Ingredient interactions: effects on food quality by Gaonkar, Anilkumar G

    Published 1995
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  15. 15
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    Lawrie's meat science by Lawrie, Ralston Andrew

    Published 1998
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  16. 16
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    Procesos de conservación de alimentos by Casp Vanaclocha, Ana, Abril Requena, José

    Published 1999
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  17. 17
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    Las operaciones de la ingeniería de los alimentos by Brennan, James G, Butters, J. R, Cowell, N. D, Lilley, A. E. V

    Published 1998
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  18. 18
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    Microbiología de los alimentos by Adams, M. R, Moss, M. O

    Published 1997
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  19. 19
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    Agenda del salitre.

    Published 2001
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  20. 20
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    Aplicación del frío a los alimentos by Lamúa Soldevilla, Manuel

    Published 2000
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