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  1. 1
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    Enzymes in food processing by Reed, Gerald, Underkofler, Leland A

    Published 1966
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  2. 2
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    Manejo higiénico de víveres

    Published 1976
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  3. 3
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    Food microbiology by Rose, Anthony H

    Published 1983
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  4. 4
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    Análisis de los alimentos: métodos analíticos y de control de calidad by Lees, R

    Published 1982
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  5. 5
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    Handbook of food isotherms: water sorption parameters for food and food components by Iglesias, Héctor A, Chirife, Jorge

    Published 1982
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  6. 6
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    Métodos ICUMSA de análisis de azucar by Whalley, H. C. S de

    Published 1971
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  7. 7
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    Levaduras y alcoholes y otros productos de la fermentación by Kretzschmar, Hermann

    Published 1961
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  8. 8
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    Food composition and analysis by Triebold, Howard O, Aurand, Leonard W

    Published 1963
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  9. 9
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    Diagnóstico y lineamientos preliminares sobre las actividades de investigación en tecnología de alimentos en Chile by Kaiser Lillo, Wilhelm Sergio, Arata Andreani, Naldi

    Published 1977
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  10. 10
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    El sistema de análisis de riesgos y puntos críticos: Su aplicación a las industrias de alimentos

    Published 1991
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  11. 11
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    Elements of food engineering by Parker, Milton E.

    Published 1952
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  12. 12
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    Food texture by Matz, Samuel A.

    Published 1962
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  13. 13
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    Rheology and texture in food quality by DeMan, J. M, Voisey, P. W, Rasper, V. F, Stanley, David W

    Published 1976
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  14. 14
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    Principles of food analysis for filth, decomposition, and foreign matter by Gorham, J. Richard

    Published 1995
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  15. 15
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    Food analysis: theory and practice by Pomeranz, Yeshajahu

    Published 1971
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  16. 16
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    Bromatología by Braier, Bernardo

    Published 1939
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  17. 17
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    Food analysis: analytical and quality control methods for the food manufacturer and buyer by Lees, R

    Published 1975
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  18. 18
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    Food texture and viscosity: concept and measurement by Bourne, Malcolm C

    Published 1982
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  19. 19
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    HACCP: enfoque práctico by Mortimore, Sara, Wallace, Carol

    Published 1996
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  20. 20
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    Fats and oils: formulating and processing for applications by O'Brien, Richard D.

    Published 1998
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