Dietary Supplements of Plant Origin: A Nutrition and Health Approach
Maffei, Massimo; (ed.)
111 342 Ft
89 074 Ft
Food Safety Handbook
Schmidt, RH;
123 969 Ft
111 571 Ft
Cardamom: The Genus Elettaria
Ravindran, P. N.; Madhusoodanan, K.J.; (ed.)
91 098 Ft
72 878 Ft
Polymer Physics
Rubinstein, Michael; Colby, Ralph H.;
45 042 Ft
40 539 Ft
The Biotechnology of Malting and Brewing
Hough, James S.;
26 823 Ft
21 459 Ft
Science and Civilisation in China, Part 5, Fermentations and Food Science
Huang, H. T.;
130 573 Ft
104 459 Ft
Science, Vine and Wine in Modern France
Paul, Harry W.;
23 786 Ft
19 029 Ft
The Chemistry and Technology of Pectin
Walter, Reginald H.; (ed.)
30 096 Ft
24 077 Ft
The Nutrition Transition: Diet and Disease in the Developing World
Caballero, Benjamin; (ed.)
47 086 Ft
37 669 Ft
Laboratory Methods in Food Microbiology
Harrigan, Wilkie F.;
39 005 Ft
31 203 Ft
Practical Process Research and Development: Forewords by K. B. Sharpless and Jerome L. Moniot. Forewords by K. B. Sharpless and Jerome L. Moniot
Anderson, Neal G.;
55 570 Ft
44 456 Ft
Thermobacteriology in Food Processing
Stumbo, C. R.;
27 127 Ft
21 701 Ft
Enzymes in Food Processing
Nagodawithana, Tilak; Reed, Gerald; (ed.)
31 793 Ft
25 434 Ft
Trace Elements in Human and Animal Nutrition
Mertz, Walter; (ed.)
24 582 Ft
19 665 Ft
Obesity Management and Redux
Nicolaidis, Stylianos;
11 432 Ft
9 145 Ft
Food Texture and Viscosity: Concept and Measurement
Bourne, Malcolm;
52 600 Ft
42 081 Ft
Nutritional Biochemistry
Brody, Tom;
48 783 Ft
39 026 Ft
Drug Receptor Subtypes and Ingestive Behaviour
Cooper, Steven J.; Clifton, Peter G.; (ed.)
84 840 Ft
67 872 Ft
Trace Elements in Human and Animal Nutrition: Volume 2
35 187 Ft
28 149 Ft
Cracks and Fracture
Broberg, K. Bertram;
72 114 Ft
57 691 Ft
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