The Chemistry of Thermal Food Processing Procedures / by Maria Micali, Marco Fiorino, Salvatore Parisi
Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: SpringerBriefs in Molecular Science | Chemistry of Foods | SpringerLink Bücher | Springer eBook Collection Chemistry and Materials SciencePublisher: Cham : Springer, 2016Description: Online-Ressource (VI, 54 p. 3 illus., 2 illus. in color, online resource)ISBN:- 9783319424637
- TP248.65.F66
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