












Gram Positive Bacterial Food Borne Pathogens
2 186,-

Plant-based Proteins
2 654,-

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

Chemical Food Contaminants Analysis
2 429,-

Bioaccessibility of Compounds in Foods and Byproducts
1 952,-

Plant Chemical Compositions and Bioactivities
2 429,-

Bioactives Encapsulation
2 186,-

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

Basic Protocols in Starch Characterization
2 429,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Gram Positive Bacterial Food Borne Pathogens
2 186,-

Plant-based Proteins
2 654,-

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

Chemical Food Contaminants Analysis
2 429,-

Bioaccessibility of Compounds in Foods and Byproducts
1 952,-

Plant Chemical Compositions and Bioactivities
2 429,-

Bioactives Encapsulation
2 186,-

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

Basic Protocols in Starch Characterization
2 429,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-