Technology of reduced-additive foods /

Detaylı Bibliyografya
Yazar: Smith, Jim
Materyal Türü: Printed Book
Baskı/Yayın Bilgisi: Oxford, UK ; Ames, Iowa : Blackwell Science, 2004.
Edisyon:2nd ed.
Konular:
Food additives.
Online Erişim:http://www.loc.gov/catdir/enhancements/fy0838/2008276087-b.html
http://www.loc.gov/catdir/enhancements/fy0838/2008276087-d.html
http://www.loc.gov/catdir/enhancements/fy0838/2008276087-t.html
http://www.loc.gov/catdir/toc/fy0805/2008276087.html

Internet

http://www.loc.gov/catdir/enhancements/fy0838/2008276087-b.html
http://www.loc.gov/catdir/enhancements/fy0838/2008276087-d.html
http://www.loc.gov/catdir/enhancements/fy0838/2008276087-t.html
http://www.loc.gov/catdir/toc/fy0805/2008276087.html

Kerala University of Fisheries

Detaylı Erişim Bilgileri Kerala University of Fisheries
Yer Numarası: 664.06 SMI/TE
Kopya Bilgisi NFIC Konumu erişilebilir değil.

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