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  1. 1
    Ata uhi

    Advances in seafood biochemistry: composition and quality mā Flick, George J

    I whakaputaina 1992
    Pukapuka

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  2. 2
    Ata uhi

    Phase-state transitions in foods: chemical, structural, and rheological changes mā Rao, M. A, Hartel, Richard W

    I whakaputaina 1998
    Pukapuka

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  3. 3
    Ata uhi

    Handbook of food enzymology mā Whitaker, John R, Voragen, Alphons G. J, Wong, Dominic W. S

    I whakaputaina 2003
    Pukapuka

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  4. 4
    Ata uhi

    Starch in food: structure, function and applications mā Eliasson, Ann-Charlotte

    I whakaputaina 2004
    Pukapuka

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  5. 5
    Ata uhi

    The stability and shelf-life of food mā Kilcast, David, Subramaniam, Persis

    I whakaputaina 2000
    Pukapuka

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  6. 6
    Ata uhi

    Sensory evaluation techniques mā Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas

    I whakaputaina 1999
    Pukapuka

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  7. 7
    Ata uhi

    Libro de resúmenes: 6§ Congreso Regional Escolar de Ciencia y Tecnología 2009

    I whakaputaina 2009
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  8. 8
    Ata uhi

    Seminario Latinoamericano y del Caribe y XII congreso nacional de ciencia y tecnología de alimentos: libro de resumenes

    I whakaputaina 2000
    Pukapuka

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