1
Wild Mushrooms: Characteristics, Nutrition, and Processing

Wild Mushrooms: Characteristics, Nutrition, and Processing

Jahr:
2022
Sprache:
english
Datei:
PDF, 52.23 MB
0 / 5.0
english, 2022
2
Nanotechnological Approaches in Food Microbiology

Nanotechnological Approaches in Food Microbiology

Jahr:
2020
Sprache:
english
Datei:
PDF, 7.20 MB
0 / 5.0
english, 2020
3
Food Processing Waste and Utilization Tackling Pollution and Enhancing Product Recovery

Food Processing Waste and Utilization Tackling Pollution and Enhancing Product Recovery

Jahr:
2022
Sprache:
english
Datei:
PDF, 52.64 MB
0 / 0
english, 2022
5
Essential Fatty Acids : Sources, Processing Effects, and Health Benefits

Essential Fatty Acids : Sources, Processing Effects, and Health Benefits

Jahr:
2020
Sprache:
english
Datei:
PDF, 20.00 MB
0 / 4.5
english, 2020
6
Honey in Food Science and Physiology

Honey in Food Science and Physiology

Jahr:
2024
Sprache:
english
Datei:
PDF, 18.93 MB
0 / 5.0
english, 2024
7
Nanotechnological Approaches in Food Microbiology

Nanotechnological Approaches in Food Microbiology

Jahr:
2020
Sprache:
english
Datei:
PDF, 7.19 MB
0 / 0
english, 2020
9
Faba Bean: Chemistry, Properties and Functionality

Faba Bean: Chemistry, Properties and Functionality

Jahr:
2022
Sprache:
english
Datei:
PDF, 14.22 MB
0 / 0
english, 2022