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Basic Protocols in Encapsulation of Food Ingredients / edited by Andrea Gomez-Zavaglia

by Gomez-Zavaglia, Andrea, editor literario.

Edition: First edition 2021Material type: bookE-book Publisher: New York : Springer International Publishing, 2021
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) TP155 2021 EB reference

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Methods to Assess the Quality of Meat Products / edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata.

by Lorenzo, José Manuel, editor literario | Domínguez, Rubén, editor literario | Pateiro, Mirian, editor literario | Munekata, Paulo E.S, editor literario.

Edition: First edition 2022Material type: bookE-book Publisher: New York : Springer International Publishing, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) TX355 2022 EB reference

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Basic Protocols in Encapsulation of Food Ingredients / edited by Andrea Gomez-Zavaglia

Edition: 1st edition 2021Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2021
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
Items
Location Call no. Status Vol info Loan type
Acceso Electrónico (UEM) TP155 2021 EB reference

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Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater / edited by Marciane Magnani

Edition: 1st edition 2021Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2021
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) QR115 2021 EB reference

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Biosafety Assessment of Probiotic Potential / edited by Mitesh Kumar Dwivedi, Natarajan Amaresan, A. Sankaranarayanan, Rasheedunnisa Begum

Edition: 1st edition 2022Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) RM666 .P835 2022 EB reference

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Basic Protocols in Foods and Nutrition / edited by Cinthia Baú Betim Cazarin

Edition: 1st edition 2022Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) RA784 2022 EB reference

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Mass Spectrometry for Food Analysis / edited by Hector Koolen

Edition: 1st edition 2022Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) TX547.2 .M37 2022 EB reference

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Emerging Food Processing Technologies / edited by Mohsen Gavahian

Edition: 1st edition 2022Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) TP370 2022 EB reference

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Production of Traditional Mediterranean Meat Products / edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata

Edition: 1st edition 2022Material type: bookE-book Publisher: New York, NY : Springer International Publising, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
Items
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Acceso Electrónico (UEM) TS1960 2022 EB reference

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