More by Francisco J. Barba
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Food Lipids: Sources, Health Implications, and Future Trends
Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds
Book 92
Sustainable Production Technology in Food
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms
Fermentation Processes: Emerging and Conventional Technologies
€170.99
Fermentation Processes: Emerging and Conventional Technologies
€170.99
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications
Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Green Extraction and Valorization of By-Products from Food Processing