Showing 1 - 3 results of 3 for search 'QUALITY MANAGEMENT IN FOOD INDUSTRY', query time: 0.85s Refine Results
  1. 1
    Influence de la structuration de l'interface colloïdale sur la formulation et la biodisponibilité d'acides gras d'intérêt nutritionnel
    by Bourgeois, Christine
    Published 2018
    “..., industrials that care to formulate PUFA enriched food products adopt technological strategies to protect...”
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  2. 2
    Influence de la structuration de l'interface colloïdale sur la formulation et la biodisponibilité d'acides gras d'intérêt nutritionnel
    by Bourgeois, Christine
    Published 2019
    “... of the major causes of organoleptic and nutritional quality deterioration in food products. Moreover, lipids...”
    Get full text
    Doctoral Thesis
  3. 3
    Influence de la structuration de l'interface colloïdale sur la formulation et la biodisponibilité d'acides gras d'intérêt nutritionnel
    by Bourgeois, Christine
    Published 2019
    “... of the major causes of organoleptic and nutritional quality deterioration in food products. Moreover, lipids...”
    Get full text
    Doctoral Thesis
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