Electrónicas

Novedades bibliográficas electrónicas (enero de 2018)

• Ahmed, J., Ptaszek, P. y Basu, S. (2017). Advances in food rheology and its applications. Duxford : Woodhead Publishing.

• Barros-Velázquez, J. (2016). Antimicrobial food packaging. Amsterdam : Academic Press.

• Bevilacqua, A., Corbo, M.R. y Sinigaglia, M. (2017). Microbiological quality of food :foodborne spoilers. Duxford, United Kingdom: Woodhead Publishing.

• Carle, R. y Schweiggert, R.M. (2016). Handbook on natural pigments in food and beverages : industrial applications for improving food color. Duxford, UK: Woodhead Publishing.

• Cole, L.A. (2016). Biology of life :biochemistry, physiology and philosophy. London, UK: Academic Press.

• Frías, J., Martínez-Villaluenga, C. y Peñas, E. (2017). Fermented foods in health and disease prevention. Amsterdam: Elsevier.

• Gökmen, V. (2016). Acrylamide in food :analysis, content and potential health effects. Amsterdam: Elsevier.

• Grumezescu, A.M. (2017). Food preservation. London: Academic Press.

• Gupta, R.C. (2016). Nutraceuticals :efficacy, safety and toxicity. London : Academic Press.

• Hao, D.C., Gu, X. y Xiao, P. (2015). Medicinal plants :chemistry, biology and omics. Cambridge : Elsevier/Woodhead Publishing.

• Hnilica, K.A. y Patterson, A.P. (2017). Small animal dermatology :a color atlas and therapeutic guide. (4 ed.) St. Louis, Mo. : Elsevier.

• Kim, S. (2015). Handbook of marine microalgae :biotechnology advances. Amsterdam: Academic Press.

• Lelieveld, H.L.M., Mostert, M.A. y Holah, J.T. (2016). Handbook of hygiene control in the food industry. (2nd ed.) Duxford, UK: Woodhead Publishing.

• Maclachlan, N.J. y Dubovi, E.J. (2017). Fenner's veterinary virology. (5th ed.) London : Academic Press.

• Mestecky, J. (2015). Mucosal immunology. (4th ed.) Amsterdam: Elsevier Science and Technology.

• Papich, M.G. (2016). Saunders handbook of veterinary drugs :small and large animal. (4th ed.) St. Louis, Mo. : Elsevier.

• Piqueras-Fiszman, B. y Spence, C. (2016). Multisensory flavor perception :from fundamental neuroscience through to the marketplace. Duxford : Woodhead Publishing Limited.

• Preedy, V.R. (2015). Essential oils in food preservation, flavor and safety. Amsterdam: Academic Press.

• Rai, M. y Kon, K.V. (2015). Nanotechnology in diagnosis, treatment and prophylaxis of infectious diseases. London: Academic Press.

• Raskin, R. y Meyer, D.J. (2016). Canine and feline cytology :a color atlas and interpretation guide. St. Louis, Mo. : Elsevier.

• Rossi, F. y Mirtchev, V. (2015). Statistics for food scientists :making sense of the numbers. Amsterdam: Elsevier.

• Schubert, H. y Regier, M. (2016). The microwave processing of foods. (2nd ed.) Oxford: Woodhead Publishing.

• Singh, J. y Kaur, L. (2016). Advances in potato chemistry and technology. (2nd ed.) Amsterdam : Academic Press.

• Sofos, J.N. (2015). Advances in microbial food safety. Sawston, Cambridge : Woodhead Publishing.

• Subramaniam, P. (2016). The stability and shelf life of food. (2nd ed.) Duxford, UK: Woodhead Publishing.

• Watson, R.R. y Preedy, V.R. (2016). Probiotics, prebiotics, and synbiotics :bioactive foods in health promotion. Amsterdam : Academic Press.