An Introduction to the Physical Chemistry of Food / by John N. Coupland
Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Reihen: Food Science Text Series | SpringerLink Bücher | Springer eBook Collection Chemistry and Materials ScienceVerlag: New York, NY : Springer, 2014Beschreibung: Online-Ressource (XIII, 182 p. 182 illus., 8 illus. in color, online resource)ISBN:- 9781493907618
- 641.3
- 664
- TP248.65.F66
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