Explore
keyword: Colour – 23 free books.
These Creative Commons Attribution licensed ebooks are free to read - the people who created them want you to read and share them.
You are free to: copy and redistribute the material in any medium or format; remix, transform, and build upon the material; for any purpose, even commercially. Under the following terms: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Optical Technologies Applied to Cultural Heritage
Daniel Vazquez-Molini and Antonio Alvarez Fernandez-Balbuena, editors
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Donatella Bianca Maria Ficco and Grazia Maria Borrelli, editors
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
