Food Chemistry
Owen R. Fennema
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.
Kategorije:
Godina:
1996
Izdanje:
3
Izdavač:
CRC Press
Jezik:
english
Strane:
1262
ISBN 10:
0824793463
ISBN 13:
9780824793463
Serije:
Food Science and Technology
Fajl:
PDF, 47.42 MB
IPFS:
,
english, 1996