Interactions of food components

Interactions of food components

Xehetasun bibliografikoak
Erakunde egilea: National College of Food Technology. Dept. of Food Technology
Beste egile batzuk: Birch, Gordon Gerald
Formatua: Liburua
Hizkuntza:English
Argitaratua: London Elsevier Applied Science Pub. c1986.
Gaiak:
Food industry and trade > Congresses.
Food > Analysis > Congresses.