
Introduction to Food Engineering
1 389,-

Omega-3 Fatty Acids in Health and Disease
3 709,-

Seafood Enzymes
949,-

Food Proteins and Their Applications
929,-

Analyzing Food for Nutrition Labeling and Hazardous Contaminants
2 999,-

Techniques for Analyzing Food Aroma
949,-

Computerized Control Systems in the Food Industry
949,-

Freezing Effects on Food Quality
949,-

Clostridium Botulinum
949,-

Seafood
949,-

Introduction to Food Engineering
1 389,-

Omega-3 Fatty Acids in Health and Disease
3 709,-

Seafood Enzymes
949,-

Food Proteins and Their Applications
929,-

Analyzing Food for Nutrition Labeling and Hazardous Contaminants
2 999,-

Techniques for Analyzing Food Aroma
949,-

Computerized Control Systems in the Food Industry
949,-

Freezing Effects on Food Quality
949,-

Clostridium Botulinum
949,-

Seafood
949,-