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Water activity in foods: fundamentals and applications

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Dades bibliogràfiques
Autors principals:	Barbosa-Cánovas, Gustavo V (Autor), Fontana, Anthony J (Autor), Schmidt, Shelly J (Autor), Labuza, Theodore P (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Oxford Blackwell 2007
Edició:	1a. ed
Matèries:	TECNOLOGIA DE ALIMENTOS Agua Alimentos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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