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Food science : experiments and applications /
This book provides a scientific basis for the changes that are observed in foods as they occur in nature and during cooking and processing under laboratory conditions. It offers the first practicaI experience in food silence and deals with the basic reactions and changes that take place in foods whe...
| मुख्य लेखकों: | , |
|---|---|
| स्वरूप: | Printed Book |
| भाषा: | English |
| प्रकाशित: |
New Delhi:
CBS,
2001.
|
University of Calicut
| बोधानक: |
664 SET/F |
|---|---|
| प्रति | लाइव स्थिति उपलब्ध नहीं है |