
Microalgae-based Pigments
2 429,-

Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
2 169,-

Basic Protocols in Encapsulation of Food Ingredients
2 186,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Bioaccessibility of Compounds in Foods and Byproducts
1 952,-

Chemical Food Contaminants Analysis
2 429,-

Bioactive Extraction and Application in Food and Nutraceutical Industries
2 186,-

Plant-based Proteins
2 654,-

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

Heat Resistant Microorganisms in Food Safety and Spoilage
2 429,-

Microalgae-based Pigments
2 429,-

Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
2 169,-

Basic Protocols in Encapsulation of Food Ingredients
2 186,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Bioaccessibility of Compounds in Foods and Byproducts
1 952,-

Chemical Food Contaminants Analysis
2 429,-

Bioactive Extraction and Application in Food and Nutraceutical Industries
2 186,-

Plant-based Proteins
2 654,-

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

Heat Resistant Microorganisms in Food Safety and Spoilage
2 429,-