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Fundamentals of quality control for the food industry

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Dades bibliogràfiques
Autors principals:	Kramer, Amihud (Autor), Twigg, Bernard A (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Westport Avi 1966
Edició:	2a. ed
Col·lecció:	Avi Books on Food Processing
Matèries:	TECNOLOGIA DE ALIMENTOS Control de calidad Industria alimentaria Color Viscosidad Agua
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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