Chemische Technik
Statt Fr. 230.90
Fr. 194.90
Fr. 236.00
Physical Techniques for the Study of Food Biopolymers
S. B. Ross-Murphy
Fr. 118.00
Fr. 280.90
Skylab
Shayler David
Fr. 59.00
Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices
Mark B. Springett
Fr. 118.00
Fundamentals of Cheese Science
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Fr. 236.00
World Vegetables: Principles, Production and Nutritive Values
Vincent E. Rubatzky, Mas Yamaguchi
Fr. 389.50
Fr. 118.00
Fatty Acid and Lipid Chemistry
F.D. Gunstone
Fr. 195.90
Safety in the Handling of Cryogenic Fluids
Frederick J. Edeskuty, Walter F. Stewart
Fr. 177.00
Enzymes in Food Processing
G. A. Tucker, L. F. J. Woods
Fr. 177.00
Understanding Natural Flavors
A. Paterson, John R. Piggott
Fr. 177.00
Industrial Crystallization
Narayan S. Tavare
Fr. 354.00
Taste Chemistry
R. S. Shallenberger
Fr. 177.00
Pecan Technology
C. R. Santerre
Fr. 118.00
Quality Assurance in Seafood Processing: A Practical Guide
A. David Bonnell
Fr. 118.00
Food Packaging and Preservation
M. Mathlouthi
Fr. 177.00