//]]>
Unhighlight Highlight
Sonocrystallization of Fats by Martini, Silvana. Publication: . VI, 66 p. 11 illus. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Packaging for Food Preservation by Del Nobile, Matteo Alessandro. Publication: . VIII, 193 p. 42 illus., 3 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Handbook of Food Factory Design by Baker, Christopher G. J. Publication: . VIII, 504 p. 133 illus., 18 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Pore Structure in Food by Gueven, Alper. Publication: . VIII, 50 p. 8 illus. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Functionalized Polymeric Materials in Agriculture and the Food Industry by Akelah, Ahmed. Publication: . XIV, 367 p. 112 illus., 21 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Recent Developments in High Pressure Processing of Foods by Rastogi, Navin K. Publication: . XV, 117 p. 46 illus., 4 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Food Structure and Moisture Transfer by Guillard, Valérie. Publication: . VII, 60 p. 13 illus., 6 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Food Safety Management by King, Hal. Publication: . XIII, 130 p. 37 illus. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Ice Cream by Goff, H. Douglas. Publication: . XIII, 462 p. 128 illus., 75 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Laboratory Exercises for Sensory Evaluation by Lawless, Harry T. Publication: . XIV, 151 p. 16 illus., 2 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Bacterial Communication in Foods by Gobbetti, Marco. Publication: . X, 77 p. 20 illus., 18 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Proteomics in Foods by Toldrá, Fidel. Publication: . XVII, 589 p. 68 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Predictive Microbiology in Foods by Perez-Rodriguez, Fernando. Publication: . VI, 128 p. 21 illus., 11 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Handbook on Sourdough Biotechnology by Gobbetti, Marco. Publication: . VI, 298 p. 49 illus., 28 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
HACCP by Mortimore, Sara. Publication: . XXX, 474 p. 112 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Statistics in Food Science and Nutrition by Pripp, Are Hugo. Publication: . VIII, 66 p. 15 illus., 3 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Microwave-assisted Extraction for Bioactive Compounds by Chemat, Farid. Publication: . XII, 238 p. 72 illus., 38 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Advanced Dairy Chemistry by McSweeney, Paul L. H. Publication: . XVII, 548 p. 113 illus., 40 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Food Security in Australia by Farmar-Bowers, Quentin. Publication: . XXIV, 473 p. 41 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Antioxidant Properties of Spices, Herbs and Other Sources by Charles, Denys J. Publication: . VII, 610 p. 6 illus., 1 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
<< Previous 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 Next >>
Languages: 
English |
العربية