













Dairy Foods Processing
2 429,-

Bioaccessibility of Compounds in Foods and Byproducts
1 952,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Basic Protocols in Encapsulation of Food Ingredients
2 186,-

Fruit and Vegetable Processing Wastes and By-products
2 186,-

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,-

Basic Protocols in Encapsulation of Food Ingredients
1 709,-

Mass Spectrometry for Food Analysis
2 429,-

Dairy Foods Processing
2 429,-

Bioaccessibility of Compounds in Foods and Byproducts
1 952,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Basic Protocols in Encapsulation of Food Ingredients
2 186,-

Fruit and Vegetable Processing Wastes and By-products
2 186,-

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,-

Basic Protocols in Encapsulation of Food Ingredients
1 709,-

Mass Spectrometry for Food Analysis
2 429,-