food science and technology
Showing 129–144 of 161 results
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Beef: Production and Management Practices
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Food: The Vital Ingredient
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The Pineapple: Production, Utilization and Nutritional Properties
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Pomegranate: Cultivation, Composition, Antioxidant Properties, and Health Benefits
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Wine and Winemaking: The Value and Efficiency
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Senn’s War Time Cooking Guide
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Food-Drug Interactions: Pharmacokinetics, Prevention and Potential Side Effects
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The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy
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Recycled Cooking Oil: Processing and Uses
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Differential Scanning Calorimetry: Basics and Applications
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A Closer Look at Grapes, Wines and Winemaking
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Caffeic Acid: Sources, Potential Uses and Health Benefits
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Microbial Contamination of Food Products
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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 10
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Seed Oil: Production, Uses and Benefits
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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 11
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Showing 129–144 of 161 results
