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.
| 第一著者: | |
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| フォーマット: | Licensed eBooks |
| 言語: | 英語 |
| 出版事項: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
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| 版: | 7th edition |
| オンライン･アクセス: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
| 要約: | 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. |
|---|---|
| 物理的記述: | 1 online resource |
| 書誌: | Includes bibliographical references and index |
| ISBN: | 9781839168147 1839168145 9781837670376 1837670374 9781837670369 1837670366 |