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Physical, chemical and biological changes in food caused by thermal processing

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Dades bibliogràfiques
Autors principals:	Hoyem, Tore (Autor), Kvale, Oskar (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Londres Applied Science 1977
Matèries:	TECNOLOGIA DE ALIMENTOS INDUSTRIA Análisis químico CONCENTRACION EVAPORACION Enzimas Evaluación
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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