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Conserver les aliments : comparaison des methodes et des technologies

La cuisson-extrusion

La qualite des produits alimentaires, 2e ed.

Ionisation des produits alimentaires

Epices & Aromates

Le Sucre, Les Sucres, Les Edulcorants Et Les Glucides De Charge Dans Les IAA (Collection STAA)

Produire des viandes - Volume 2: produire de la viande ovine

Les aromes alimentaires

Techniques d'analyse et de controle dans les industries agro-alimentaires - Tome 4: analyses des constituants alimentaires

Technologie des legumes

Les separations par membrane dans les procedes de l'industrie alimentaire

Evaluation du risque ecologique des sols pollues

L'emballage des denrees alimentaires de grande consommation (2e ed.)

Guide pratique d'analyses dans les industries de cereales, 2e ed.

Chimie Analytique Et Equilibres Ioniques

Methodes instrumentales d'analyse chimique et applications: methodes chromatographiques, electrophoreses, methodes spectrales et thermiques

Science et technologie de l'oeuf, volume 1: Production et qualite

Science Et Technologie De L'oeuf, Volume 2

Evaluation sensorielle (3e ed.): Manuel methodologique - retirage

Aliments fonctionnels

Additifs et auxiliaires de fabrication dans les industries agroalimentaires

Chimie analytique en solution: Principes et applications

Analyse des risques alimentaires

Precis d'anatomie Tome 1 (texte + atlas inseparables) 11(deg) Ed.: Membres Crane - Tronc - Tete et cou

Precis d'anatomie Tome 2 (texte + atlas inseparables) 11(deg) Ed.: Systeme nerveux central - Organes des sens Thorax - Abdomen et bassin

Bacteries lactiques et probiotiques

Radicaux libres et stress oxydant: aspects biologiques et pathologiques

Ecologie: Approche Scientifique Et Pratique (6A Ed.)

La couleur des aliments: de la theorie a la pratique

Gestion des problemes environnementaux dans les industries agroalimentaires (2e ed.)

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