Caterina Barone

CB

11 featured booksCaterina Barone

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OL5646052A

Featured books

Representative editions for works actually authored by this person.

TI
Image source: Open Library
Traceability in the Dairy Industry in Europe
Traceability in the Dairy Industry in Europe | 2019
Representative edition for this work grouping in the active catalog.
cover
QS
Image source: Open Library
Quality Systems in the Food Industry
Quality Systems in the Food Industry | 2019
Representative edition for this work grouping in the active catalog.
cover
TT
Image source: Open Library
Thermal Treatments of Canned Foods
Thermal Treatments of Canned Foods | 2018
Representative edition for this work grouping in the active catalog.
cover
CE
Image source: Open Library
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses | 2017
Representative edition for this work grouping in the active catalog.
cover
TC
Image source: Open Library
The Chemistry of Frozen Vegetables
The Chemistry of Frozen Vegetables | 2017
Representative edition for this work grouping in the active catalog.
cover
CA
Image source: Open Library
Chemistry and Food Safety in the EU
Chemistry and Food Safety in the EU | 2016
Representative edition for this work grouping in the active catalog.
cover
CP
Image source: Open Library
Chemical Profiles of Industrial Cow’s Milk Curds
Chemical Profiles of Industrial Cow’s Milk Curds | 2016
Representative edition for this work grouping in the active catalog.
cover
FP
Image source: Open Library
Food Packaging Hygiene
Food Packaging Hygiene | 2015
Representative edition for this work grouping in the active catalog.
cover
MT
Image source: Open Library
Microbial Toxins and Related Contamination in the Food Industry
Microbial Toxins and Related Contamination in the Food Industry | 2015
Representative edition for this work grouping in the active catalog.
cover
TI
Image source: Open Library
The Influence of Chemistry on New Foods and Traditional Products
The Influence of Chemistry on New Foods and Traditional Products | 2014
Representative edition for this work grouping in the active catalog.
cover
Le metamorfosi del fantasmaCaterina Barone
LM
Le metamorfosi del fantasma
Le metamorfosi del fantasma | 2001
Representative edition for this work grouping in the active catalog.
no cover

Works in catalog

Quick navigation into the work-level grouping pages behind the featured books.

Traceability in the Dairy Industry in Europe
Representative edition published 2019
Open Work
Quality Systems in the Food Industry
Representative edition published 2019
Open Work
Thermal Treatments of Canned Foods
Representative edition published 2018
Open Work
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Representative edition published 2017
Open Work
The Chemistry of Frozen Vegetables
Representative edition published 2017
Open Work
Chemistry and Food Safety in the EU
Representative edition published 2016
Open Work
Chemical Profiles of Industrial Cow’s Milk Curds
Representative edition published 2016
Open Work
Food Packaging Hygiene
Representative edition published 2015
Open Work
Microbial Toxins and Related Contamination in the Food Industry
Representative edition published 2015
Open Work
The Influence of Chemistry on New Foods and Traditional Products
Representative edition published 2014
Open Work
Le metamorfosi del fantasma
Representative edition published 2001
Open Work

Caterina Barone

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Featured books

Works in catalog