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Food powders : physical properties, processing, and functionality
  • PDF
  • English
  • Year: 2005
  • Author: Gustavo V Barbosa-Cánovas; et al
Water activity in foods fundamentals and applications
  • PDF
  • English
  • Year: 2020
  • Author: Gustavo V. Barbosa-Cánovas
Water activity in foods: fundamentals and applications
  • PDF
  • English
  • Year: 2020
  • Author: Barbosa-Cánovas, Gustavo V(Editor)
Introduction to Food Process Engineering
  • PDF
  • English
  • Year: 2014
  • Author: Barbosa-Canovas, Gustavo V.; Ibarz, Albert
OPERACIONES UNITARIAS EN LA INGENIERÍA DE ALIMENTOS
  • PDF
  • Spanish
  • Year: 2005
  • Author: ALBERT IBARZ; GUSTAVO V. BARBOSA-CÁNOVAS
Unit Operations in Food Engineering (Food Preservation Technology)
  • PDF
  • English
  • Year: 2002
  • Author: Albert Ibarz, Gustavo V. Barbosa-Canovas
Grafitos de Banheiro
  • PDF
  • Portuguese
  • Year: 1984
  • Author: Gustavo Barbosa
Pulsed Electric Fields in Food Processing : Fundamental Aspects and Applications
  • PDF
  • English
  • Year: 2001
  • Author: Barbosa-Cánovas, Gustavo V.; Zhang, Q. Howard
Dehydration of Foods
  • PDF
  • English
  • Year: 1996
  • Author: Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado (auth.)
High Pressure Processing of Food: Principles, Technology and Applications
  • PDF
  • English
  • Year: 2016
  • Author: V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld (eds.)
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