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