














Chemical Food Contaminants Analysis
2 429,-

Basic Protocols in Starch Characterization
2 429,-

Plant Chemical Compositions and Bioactivities
2 429,-

Basic Protocols in Predictive Food Microbiology
2 429,-

Microalgae-based Pigments
2 429,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
2 186,-

Methods to Assess the Quality of Meat Products
1 826,-

Production of Traditional Mediterranean Meat Products
1 826,-

Mass Spectrometry for Food Analysis
2 429,-

Chemical Food Contaminants Analysis
2 429,-

Basic Protocols in Starch Characterization
2 429,-

Plant Chemical Compositions and Bioactivities
2 429,-

Basic Protocols in Predictive Food Microbiology
2 429,-

Microalgae-based Pigments
2 429,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
2 186,-

Methods to Assess the Quality of Meat Products
1 826,-

Production of Traditional Mediterranean Meat Products
1 826,-

Mass Spectrometry for Food Analysis
2 429,-