Food chemistry a laboratory manual
"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and bevera...
| 主要な著者: | , |
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Hoboken, New Jersey
John Wiley & Sons, Inc.
©2022.
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| 版: | Second edition. |
| 主題: |