Food and food processing.
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Format: | Texto biblioteca |
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1966
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Subjects: | FOOD PRODUCTION, FOOD TECHNOLOGY, FOODS, WORLD, CHEMICAL COMPOSITION, QUALITY, STANDARDS, PRESERVATION, DRYING, CANNING, COLD STORAGE, REFRIGERATION, BRINING, MICROORGANISMS, NUTRITIVE VALUE, PACKAGING, FOOD WASTES, DETERIORATION, PRODUCTION ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, PRODUIT ALIMENTAIRE, PRODUCCION ALIMENTARIA, TECNOLOGIA DE LOS ALIMENTOS, ALIMENTOS, MONDE, COMPOSITION CHIMIQUE, QUALITE, NORME, SECHAGE, MISE EN CONSERVE, STOCKAGE AU FROID, SALAGE, MICROORGANISME, VALEUR NUTRITIVE, CONDITIONNEMENT, DECHET ALIMENTAIRE, MUNDO, COMPOSICION QUIMICA, CALIDAD, NORMAS, PRESERVACION, SECADO, ENVASADO, ALMACENAMIENTO EN FRIO, REFRIGERACION, SALAZON, MICROORGANISMOS, VALOR NUTRITIVO, EMPAQUETADO, DESECHOS ALIMENTARIOS, DETERIORO, |
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