Envios by KthePoveda

articulo caritenoides

Beneficial Microorganisms.pdf

2003 - Radio Frequency Heating of Foods- Principles, Applications and Related Properties - A Review.pdf

2015 - Radio-frequency thawing of food products – A computational study

2014 - Effect of Radio Frequency Heating on Yoghurt, II - Microstructure and Texture

2011 - Analysis of radio frequency (RF) power distribution in dry food materials

2011 - Ch4 - Case Studies on High-Pressure Processing of Foods.pdf

6. Tania - Prebióticos.pdf

Conpes 3675.pdf

Fibra dietaria.pdf

Prerrequisitos sistema APPCC.pdf unidad 3.pdf

Fibra dietaria.pdf

Detección de Proteínas con Actividad Antibacteriana Producidas por Bacterias Ácido Lácticas

Lehninger Cap 2.pdf

Lehninger Cap 1.pdf

Lehninger Cap 1.pdf

Gradient Performance Checks

The Presence of Salt and Curing Agent Reduces Bacteriocin Producction by Lactobacillus Sakei CTC494, A Potencial Starte Culrure for Sausage Fermentation

Nisin Preparation, Affirmation of GRAS Status as a Direct Human Food Ingredient FAO

Characterization of an Antibacterial Peptide Produced by Brevibacterium Linens

Sebei Et Al-2007-Journal of Applied Microbiology

Ercolini Et Al-2006-Journal of Applied Microbiology

Pattnaik Et Al-2001-Journal of Applied Microbiology