Bibliothèque Scientifique

Le Jus de Pomme

Couscous

Fromage Mozzarella

Thermal Processing of Packaged Foods

In-Pack Processed Foods

Functional Foods: Principles and Technology

Nutritive Value of Foods

Nutritive Value of Foods

Physical Chemistry of Foods

Bioactive Compounds in Foods

The Microwave Processing of Foods

Pathogens and Toxins in Foods

High Pressure Processing of Foods

Additive Migration from Plastics into Foods

Color Quality of Fresh and Processed Foods

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Handbook of Food Additives

Structure of Dairy Products

Handbook of Dairy Foods Analysis

Dairy Microbiology Handbook

Dairy Processing Handbook

Advanced Dairy Science and Technology

Encyclopedia of Dairy Sciences, Four-Volume Set: Encyclopedia of Dairy Sciences

Functional Dairy Products

Functional Dairy Products, Volume 2

Milk Proteins: From Expression to Food

Handbook of milk composition

Dairy Chemistry and Biochemistry

Dairy Ingredients for Food Processing

Dairy Powders and Concentrated Products

Science et technologie du lait