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.
| Главный автор: | |
|---|---|
| Формат: | Licensed eBooks |
| Язык: | английский |
| Опубликовано: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
|
| Редактирование: | 7th edition |
| Online-ссылка: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
| Итог: | 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. |
|---|---|
| Объем: | 1 online resource |
| Библиография: | Includes bibliographical references and index |
| ISBN: | 9781839168147 1839168145 9781837670376 1837670374 9781837670369 1837670366 |