













Multidimensional Characterization of Dietary Lipids
2 186,-

Basic Protocols in Starch Characterization
2 429,-

Proteomics Applied to Foods
2 429,-

Mass Spectrometry for Food Analysis
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,-

Mass Spectrometry for Food Analysis
2 429,-

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

Production of Traditional Mediterranean Meat Products
1 826,-

Emerging Food Processing Technologies
2 186,-

Multidimensional Characterization of Dietary Lipids
2 186,-

Basic Protocols in Starch Characterization
2 429,-

Proteomics Applied to Foods
2 429,-

Mass Spectrometry for Food Analysis
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,-

Mass Spectrometry for Food Analysis
2 429,-

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

Production of Traditional Mediterranean Meat Products
1 826,-

Emerging Food Processing Technologies
2 186,-