Principles of Food Chemistry
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This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro- received a good deal of attention.
| Autor: | Wideman, John Edgar |
| Nakladatel: | Springer-Verlag New York Inc. |
| ISBN: | 9781461463894 |
| Rok vydání: | 2013 |
| Jazyk : | Angličtina |
| Vazba: | Hardback |
| Počet stran: | 520 |
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