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Advances in Analytical Strategies to Study Cultural Heritage Samples
Maria Luisa Astolfi et al. (editors)
Foodborne Pathogens Management: From Farm and Pond to Fork
Frans J.M. Smulders (editor)
Performance and Modification of Wood and Wood-Based Materials
Tomasz Krystofiak and Pavlo Bekhta, editors
Photocatalysis in the Wastewater Treatment
Gassan Hodaifa and Rafael Borja, editors
Carcass and Meat Quality in Ruminants
Guillermo Ripoll and Begoña Panea, editors
Forests for a Better Future Sustainability, Innovation and Interdisciplinarity
Angela Lo Monaco et al. (editors)
New Strategies for Innovative and Enhanced Meat and Meat Products
Gonzalo Delgado-Pando and Tatiana Pintado, editors
Application of Novel Thermal Technology in Foods Processing
Indrawati Oey and Sze Ying Leong, editors
Freeze-Drying Technology in Foods
Valentina Prosapio and Estefania Lopez-Quiroga, editors
Rheology and Quality Research of Cereal-Based Food
Anabela Raymundo et al. (editors)
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Sidonia Martinez and Javier Carballo, editors
Biochemical and Nutritional Changes during Food Processing and Storage
Vibeke Orlien and Research Scientist Bolumar, editors