Interactions of food components

Interactions of food components

Bibliografske podrobnosti
Korporativna značnica: National College of Food Technology. Dept. of Food Technology
Drugi avtorji: Birch, Gordon Gerald
Format: Knjiga
Jezik:English
Izdano: London Elsevier Applied Science Pub. c1986.
Teme:
Food industry and trade > Congresses.
Food > Analysis > Congresses.