

















Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Standardized Procedures and Protocols for Starch
1 709,-

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 Foods and Nutrition
2 429,-

Biosafety Assessment of Probiotic Potential
2 429,-

Basic Protocols on Emotions, Senses, and Foods
2 186,-

Basic Protocols in Encapsulation of Food Ingredients
2 429,-

Standardized Procedures and Protocols for Starch
1 709,-

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 Foods and Nutrition
2 429,-

Biosafety Assessment of Probiotic Potential
2 429,-

Basic Protocols on Emotions, Senses, and Foods
2 186,-