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  1. 1
    Ata uhi

    Enzymes in food processing mā Reed, Gerald, Underkofler, Leland A

    I whakaputaina 1966
    Pukapuka

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  2. 2
    Ata uhi

    Manejo higiénico de víveres

    I whakaputaina 1976
    Pukapuka

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  3. 3
    Ata uhi

    Food microbiology mā Rose, Anthony H

    I whakaputaina 1983
    Pukapuka

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  4. 4
    Ata uhi

    Análisis de los alimentos: métodos analíticos y de control de calidad mā Lees, R

    I whakaputaina 1982
    Pukapuka

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  5. 5
    Ata uhi

    Handbook of food isotherms: water sorption parameters for food and food components mā Iglesias, Héctor A, Chirife, Jorge

    I whakaputaina 1982
    Pukapuka

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  6. 6
    Ata uhi

    Métodos ICUMSA de análisis de azucar mā Whalley, H. C. S de

    I whakaputaina 1971
    Pukapuka

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  7. 7
    Ata uhi

    Levaduras y alcoholes y otros productos de la fermentación mā Kretzschmar, Hermann

    I whakaputaina 1961
    Pukapuka

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  8. 8
    Ata uhi

    Food composition and analysis mā Triebold, Howard O, Aurand, Leonard W

    I whakaputaina 1963
    Pukapuka

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  9. 9
    Ata uhi

    Diagnóstico y lineamientos preliminares sobre las actividades de investigación en tecnología de alimentos en Chile mā Kaiser Lillo, Wilhelm Sergio, Arata Andreani, Naldi

    I whakaputaina 1977
    Pukapuka

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  10. 10
    Ata uhi

    El sistema de análisis de riesgos y puntos críticos: Su aplicación a las industrias de alimentos

    I whakaputaina 1991
    Pukapuka

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  11. 11
    Ata uhi

    Elements of food engineering mā Parker, Milton E.

    I whakaputaina 1952
    Pukapuka

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  12. 12
    Ata uhi

    Food texture mā Matz, Samuel A.

    I whakaputaina 1962
    Pukapuka

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  13. 13
    Ata uhi

    Rheology and texture in food quality mā DeMan, J. M, Voisey, P. W, Rasper, V. F, Stanley, David W

    I whakaputaina 1976
    Pukapuka

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  14. 14
    Ata uhi

    Principles of food analysis for filth, decomposition, and foreign matter mā Gorham, J. Richard

    I whakaputaina 1995
    Pukapuka

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  15. 15
    Ata uhi

    Food analysis: theory and practice mā Pomeranz, Yeshajahu

    I whakaputaina 1971
    Pukapuka

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  16. 16
    Ata uhi

    Bromatología mā Braier, Bernardo

    I whakaputaina 1939
    Pukapuka

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  17. 17
    Ata uhi

    Food analysis: analytical and quality control methods for the food manufacturer and buyer mā Lees, R

    I whakaputaina 1975
    Pukapuka

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  18. 18
    Ata uhi

    Food texture and viscosity: concept and measurement mā Bourne, Malcolm C

    I whakaputaina 1982
    Pukapuka

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  19. 19
    Ata uhi

    HACCP: enfoque práctico mā Mortimore, Sara, Wallace, Carol

    I whakaputaina 1996
    Pukapuka

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  20. 20
    Ata uhi

    Fats and oils: formulating and processing for applications mā O'Brien, Richard D.

    I whakaputaina 1998
    Pukapuka

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