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Lebensmitteltechnologie

Food Sources, Antioxidant Properties and Health Benefits
von Ingrid Sullivan
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2014 | Nova Science Publishers
ISBN: 9781634634748
231,10 € (inkl. MwSt)
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Contested Territory
Dien Bien Phu and the Making of Northwest Vietnam
von Lentz Christian C. Lentz
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2019 | Auflage: 1 | Yale University Press
ISBN: 9780300245585
32,11 € (inkl. MwSt)
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Production, Uses and Health Implications
von Lindsey Brooks
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2015 | Nova Science Publishers
ISBN: 9781634635295
352,31 € (inkl. MwSt)
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Present and Future of High Pressure Processing
A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
von Francisco J. Barba; Maria Lavilla; Eduardo..
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2020 | Auflage: 1 | Elsevier Science
ISBN: 9780128172667
131,00 € (inkl. MwSt)
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Pathology
Oxidative Stress and Dietary Antioxidants
von Victor R Preedy
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2020 | Auflage: 1 | Elsevier Science
ISBN: 9780128159736
155,00 € (inkl. MwSt)
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The Science behind a Great Culinary Tradition
von Yoshikatsu Murooka
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2020 | Cambridge Scholars Publishing
ISBN: 9781527550438
114,93 € (inkl. MwSt)
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Novel Technologies in Food Science
Their Impact on Products, Consumer Trends and the Environment
von Anna McElhatton; Paulo José do Amaral Sobral
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2011 | Springer New York
ISBN: 9781441978806
96,29 € (inkl. MwSt)
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Safe or Not Safe
Deciding What Risks to Accept in Our Environment and Food
von Paul Pechan; Ortwin Renn; Allan Watt; Ingemar..
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2011 | Springer New York
ISBN: 9781441978684
96,29 € (inkl. MwSt)
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