Introduction to Food Chemistry

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Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible s...

Fuld beskrivelse

Bibliografiske detaljer
Hovedforfatter: Owusu-Apenten, Richard
Format: Printed Book
Udgivet: Boca Raton CRC PRESS 2005
Fag:
Food > Analysis > Food Analysis > Aliments > Analyse.
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Internet

http://classify.oclc.org/classify2/ClassifyDemo?owi=1611282

MG University

Detaljer om beholdninger fra MG University
Klassifikationsnummer: 664. 07 OWU/I
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