F

Francisco J. Barba

14 books found

Books by Francisco J. Barba
Agri-Food Industry Strategies for Healthy Diets and SustainabilityFrancisco J. Barba
⏱ 4h 54m

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Francisco J. Barba

2020294 pp.
Advances in Food and Nutrition ResearchJose M. Lorenzo
⏱ 3h 50m

Advances in Food and Nutrition Research

Jose M. Lorenzo

2020230 pp.
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for TomorrowFrancisco J. Barba
⏱ 5h 52m

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Francisco J. Barba

2020352 pp.
Design and Optimization of Innovative Food Processing Techniques Assisted by UltrasoundFrancisco J. Barba
⏱ 6h 8m

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Francisco J. Barba

2020368 pp.
Present and Future of High Pressure ProcessingFrancisco J. Barba

Present and Future of High Pressure Processing

Francisco J. Barba

2020No page data
Green Extraction and Valorization of by-Products from Food ProcessingFrancisco J. Barba
⏱ 6h 8m

Green Extraction and Valorization of by-Products from Food Processing

Francisco J. Barba

2019368 pp.
Fermentation ProcessesFrancisco J. Barba
⏱ 4h 0m

Fermentation Processes

Francisco J. Barba

2021240 pp.
Sustainable Production Technology in FoodJose M. Lorenzo
⏱ 3h 11m

Sustainable Production Technology in Food

Jose M. Lorenzo

2021191 pp.
Innovative Technologies for Food PreservationAnderson de Souza Sant'Ana
⏱ 5h 26m

Innovative Technologies for Food Preservation

Anderson de Souza Sant'Ana

2017326 pp.
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive CompoundsFrancisco J. Barba

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Francisco J. Barba

2019No page data
Fish Protein HydrolysatesNilesh Prakash Nirmal
⏱ 5h 0m

Fish Protein Hydrolysates

Nilesh Prakash Nirmal

2024300 pp.
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human DietJosé Manuel Lorenzo
⏱ 6h 56m

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

José Manuel Lorenzo

2019416 pp.
Food LipidsJose M. Lorenzo
⏱ 7h 57m

Food Lipids

Jose M. Lorenzo

2022477 pp.
ENFERMEDADES LISOSOMALESMELCHOR ÁLVAREZ DE MON SOTO
⏱ 8h 32m

ENFERMEDADES LISOSOMALES

MELCHOR ÁLVAREZ DE MON SOTO

2017512 pp.