















Basic Protocols in Starch Characterization
2 429,-

Multidimensional Characterization of Dietary Lipids
2 186,-

Plant Chemical Compositions and Bioactivities
2 429,-

Bioactives Encapsulation
2 186,-

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,-

Emerging Food Processing Technologies
2 186,-

Basic Protocols in Starch Characterization
2 429,-

Multidimensional Characterization of Dietary Lipids
2 186,-

Plant Chemical Compositions and Bioactivities
2 429,-

Bioactives Encapsulation
2 186,-

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,-

Emerging Food Processing Technologies
2 186,-