Becoming a food scientist to graduate school and beyond

Библиографические подробности
Главный автор:	Shewfelt, Robert L. (Автор)
Формат:	‌
Язык:	английский
Опубликовано:	New York Springer 2012.
Предметы:	Food > Research > Vocational guidance. Food industry and trade > Research > Study and teaching.