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Znaleziono publikacji: 505
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Adverse Reactions to Food Dr. Judy Buttriss, BNF (British Nutrition Foundation), Wiley–Blackwell 9780470698792
Dr. Judy Buttriss, BNF (British Nutrition Foundation),
Wiley–Blackwell
2008.04.21
Algebraically Approximate and Noisy Realization of Discrete-Time Systems and Digital Images Yasumichi Hasegawa, Springer 9783642032165
Yasumichi Hasegawa,
Springer
2009.09.23
Allergen Management in the Food Industry Joyce I. Boye, Samuel Benrejeb Godefroy, Wiley–Blackwell 9780470227350
Joyce I. Boye, Samuel Benrejeb Godefroy,
2010.08.20
Ambulation Analysis in Wearable ECG Subhasis Chaudhuri, Siddhartha Duttagupta, Tanmay D. Pawar, Springer 9781441907233
Subhasis Chaudhuri, Siddhartha Duttagupta, Tanmay D. Pawar,
2009.07.28
An Introduction to the Chemistry and Biology of Volatiles Dr. Andreas Herrmann, Wiley–Blackwell 9780470777787
Dr. Andreas Herrmann,
2010.09.24
Analog Filters using MATLAB Lars Wanhammar, Springer 9780387927664
Lars Wanhammar,
2009.06.23
Analysis of Endocrine Disrupting Compounds in Food Leo M.L. Nollet PhD, Wiley–Blackwell 9780813818160
Leo M.L. Nollet PhD,
2010.10.29
Applications of Fluidization to Food Processing Peter Smith, Wiley–Blackwell 9780470995426
Peter Smith,
2007.11.26
Applications of Vibrational Spectroscopy to Food Science John Chalmers, Peter Griffiths, Eunice Li–Chan, Wiley–Blackwell 9780470742990
John Chalmers, Peter Griffiths, Eunice Li–Chan,
Applied Culinary Fundamentals Schmidt, American Culinary Federation, The, Chesser, Kapoor, Martel, Prentice Hall 9780131110205
Schmidt, American Culinary Federation, The, Chesser, Kapoor, Martel,
Prentice Hall
2009.02.28
223.02 PLN
wysyłka: 3-4 tygodnie