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Introduction to Food Chemistry
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...
| Hoofdauteur: | |
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| Formaat: | Printed Book |
| Gepubliceerd in: |
Boca Raton
CRC PRESS
2005
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| Onderwerpen: | |
| Online toegang: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1611282 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=1611282MG University
| Plaatsingsnummer: |
664. 07 OWU/I |
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| Kopie | Status is onbeschikbaar |