P
ro
f. Giorgio Sartor

 

These documents can be accessed ONLY by registered users
HOME

Anthropology

Biochemistry Biochemistry of xenobiotic Chemistry Computer sciences
Computational biology FOOD BIOCHEMISTRY
Spectroscopy Antiquities

Fox and McSweeney - Dairy Chemistry and Biochemistry
Arrigoni - Enzymatic Modification of Dietary Fiber Sources
Hui - Food_Biochemistry and Food Processing
de Vries - Food Safety and Toxicity
Akoh, Min - Food Lipids
Whitaker, Voragen and Wong - Handbook of Food Enzymology
Linden and Lorient - New Ingredients in Food Processing, Biochemistry and Agriculture
Walstra - Physical Chemistry of Foods
Nollet and Toldrá - Safety Analysis of Foods of Animal Origin
Dąbrowski and Sikorski - Toxins_in_food
Moreno-Arribas and Polo - Wine Chemistry and Biochemistry





HANDBOOKS AND MANUALS
Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins
Mais e sicurezza alimentare
Manual on the application of the HACCP system in Mycotoxin prevention and control











Archeology
Biochemistry

Biology
Chemistry
Earth Sciences

Medicine
Physics
Political Sciences

Space Sciences
Tools for sciences
BOOKS














































gs © 2001-2023 20210909