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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...
| 主要な著者: | , |
|---|---|
| フォーマット: | Printed Book |
| 言語: | English |
| 出版事項: |
New Delhi:
CBS,
2001.
|
University of Calicut
| 請求記号: |
664 SET/F |
|---|---|
| 所蔵 | ステータス情報は利用できません |