Food the chemistry of its components
This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Licensed eBooks |
| اللغة: | الإنجليزية |
| منشور في: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
|
| الطبعة: | 7th edition |
| الوصول للمادة أونلاين: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
| الملخص: | This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition. |
|---|---|
| وصف مادي: | 1 online resource |
| بيبلوغرافيا: | Includes bibliographical references and index |
| ردمك: | 9781839168147 1839168145 9781837670376 1837670374 9781837670369 1837670366 |