Egg uses and processing technologies: new developments
Summaries (En)
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Format: | Texto biblioteca |
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Wallingford (United Kingdom) CAB International
1994
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Subjects: | EGGS, FOOD TECHNOLOGY, EGG CHARACTERS, EGG PRODUCTS, INNOVATION, PRODUCT DEVELOPMENT, PATENTS, FOOD ENRICHMENT, NUTRITIVE VALUE, ANALYTICAL METHODS, NON FOOD INDUSTRIES, OEUF, TECHNOLOGIE ALIMENTAIRE, HUEVOS, TECNOLOGIA DE LOS ALIMENTOS, CARACTERISTIQUE DE L'OEUF, OVOPRODUIT, DEVELOPPEMENT DE PRODUIT, BREVET, COMPLEMENTATION, VALEUR NUTRITIVE, TECHNIQUE ANALYTIQUE, INDUSTRIE NON ALIMENTAIRE, CARACTERISTICAS DEL HUEVO, PRODUCTOS DERIVADOS DEL HUEVO, INNOVACION, DESARROLLO DE UN PRODUCTO, PATENTES, ENRIQUECIMIENTO DE LOS ALIMENTOS, VALOR NUTRITIVO, TECNICAS ANALITICAS, INDUSTRIA NO ALIMENTARIA, |
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Summary: | Summaries (En) |
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