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  1. 1
    Preelaboración y conservación de vegetales y setas : HOTR0408 /

    Preelaboración y conservación de vegetales y setas : HOTR0408 / by Rubio Fernández, Rafael Cristóbal

    Published 2023
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  2. 2
    Control de procesos y seguridad e higiene (UF 1278) /

    Control de procesos y seguridad e higiene (UF 1278) / by Oña Baquero, Carmen María de

    Published 2013
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  3. 3
    Nutritional quality and health benefits of vegetables , a review

    Nutritional quality and health benefits of vegetables , a review

    Nutritional quality and health benefits of vegetables , a review
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  4. 4
    Actualizacin̤ en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida t͠il de la carne y productos cr̀neos

    Actualizacin̤ en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida t͠il de la carne y productos cr̀neos

    Actualizacin̤ en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida t͠il de la carne y productos cr̀neos
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  5. 5
    Physical characteristics of some vegetables grown in Ahmedabad Re-gion

    Physical characteristics of some vegetables grown in Ahmedabad Re-gion

    Physical characteristics of some vegetables grown in Ahmedabad Re-gion
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  6. 6
    Drying of fruits and vegetables. Overview on some basic principles and applications

    Drying of fruits and vegetables. Overview on some basic principles and applications

    Drying of fruits and vegetables. Overview on some basic principles and applications
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  7. 7
    Emission estimation technique manual for fruit and vegetable processing industry

    Emission estimation technique manual for fruit and vegetable processing industry

    Emission estimation technique manual for fruit and vegetable processing industry
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  8. 8
    Estudio de los parm̀etros involucrados en el proceso de deshidratacin̤ ultrasn̤ica de vegetales

    Estudio de los parm̀etros involucrados en el proceso de deshidratacin̤ ultrasn̤ica de vegetales

    Estudio de los parm̀etros involucrados en el proceso de deshidratacin̤ ultrasn̤ica de vegetales
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  9. 9
    Small-scale fruit and vegetable processing and products

    Small-scale fruit and vegetable processing and products

    Small-scale fruit and vegetable processing and products
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  10. 10
    Detection of food poisoning bacteria in fresh vegetables using DNA microarray

    Detection of food poisoning bacteria in fresh vegetables using DNA microarray

    Detection of food poisoning bacteria in fresh vegetables using DNA microarray
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  11. 11
    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products

    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products

    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
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  12. 12
    Microbial safety of pickled fruits and vegetables and hurdle technology

    Microbial safety of pickled fruits and vegetables and hurdle technology

    Microbial safety of pickled fruits and vegetables and hurdle technology
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  13. 13
    Efficiency of ultraviolet treatments for the inhibition of pathogens on the surface of fresh fruits and vegetables

    Efficiency of ultraviolet treatments for the inhibition of pathogens on the surface of fresh fruits and vegetables

    Efficiency of ultraviolet treatments for the inhibition of pathogens on the surface of fresh fruits and vegetables
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  14. 14
    Congelacin̤ y liofilizacin̤ de alimentos

    Congelacin̤ y liofilizacin̤ de alimentos

    Congelacin̤ y liofilizacin̤ de alimentos
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  15. 15
    Comparative effect of cabinet, microwave and freeze-drying on physical and nutritional quality of onion stalk

    Comparative effect of cabinet, microwave and freeze-drying on physical and nutritional quality of onion stalk

    Comparative effect of cabinet, microwave and freeze-drying on physical and nutritional quality of onion stalk
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