6 books • 3 series
Taste of Italy (Your Kitchen Know-How)
Quality Systems in the Food Industry (SpringerBriefs in Molecular Science)
Thermal Treatments of Canned Foods (SpringerBriefs in Molecular Science) (Chemistry of Foods)
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses (SpringerBriefs in Molecular Science) (Chemistry of Foods)
The Chemistry of Frozen Vegetables (SpringerBriefs in Molecular Science) (Chemistry of Foods)
Chemical Profiles of Industrial Cow’s Milk Curds (SpringerBriefs in Molecular Science) (Chemistry of Foods)