Tópico: n/a
- Performance and Modification of Wood and Wood-Based Materials
- Advances in Analytical Strategies to Study Cultural Heritage Samples
- Eco Polymeric Materials and Natural Polymer
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- A Themed Issue in Honor of Prof. Dr. Vicente Rives
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II
Tópico: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- Performance and Modification of Wood and Wood-Based Materials
- Advances in Analytical Strategies to Study Cultural Heritage Samples
- Wine Aromas
- Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
- Olive Oil
- Consumer Preferences and Acceptance of Meat Products
Autor: Bates, Victoria
Autor: Ben-Yami, Hanoch
Ejemplares similares: Performance and Modification of Wood and Wood-Based Materials
Ejemplares similares: Foodborne Pathogens Management: From Farm and Pond to Fork
- Risk Identification, Rapid Detection, Prevention and Control of Foodborne Pathogenic Microorganisms
- Foodborne Pathogens and Food Safety
- Quality and Safety of Meat Products
- Carcass and Meat Quality in Ruminants
- Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
- Study of Microbiological Safety in the Food Chain