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Functional properties of food macromelecules

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Dades bibliogràfiques
Autors principals:	Hill, S. E (Autor), Ledward, D. A (Autor), Mitchell, J. R (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Gaithersburg Aspen Publishers 1998
Edició:	2a. ed
Col·lecció:	A Chapman & Hall Food Science Book
Matèries:	TECNOLOGIA DE ALIMENTOS Investigación científica MACROMOLECULAS ALIMENTOS PROPIEDADES FUNCIONALES
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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