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Colour in food: improving quality

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Detalles Bibliográficos
Autor Principal:	MacDougall, Douglas B. (autor)
Formato:	Libro
Idioma:	inglés
Publicado:	Boca Ratón CRC 2002
Edición:	1a. ed
Series:	Woodhead Publishing in Food Science and Technology
Subjects:	COLORANTES TECNOLOGIA DE ALIMENTOS Industria alimentaria Control de calidad
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

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