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Functional properties of food macromelecules

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Bibliografski detalji
Glavni autori:	Hill, S. E (Autor), Ledward, D. A (Autor), Mitchell, J. R (Autor)
Format:	Knjiga
Jezik:	engleski
Izdano:	Gaithersburg Aspen Publishers 1998
Izdanje:	2a. ed
Serija:	A Chapman & Hall Food Science Book
Teme:	TECNOLOGIA DE ALIMENTOS Investigación científica MACROMOLECULAS ALIMENTOS PROPIEDADES FUNCIONALES
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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