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Food: the chemistry of its components

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Dades bibliogràfiques
Autor principal:	Coultate, T. P (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Cambridge Roya Society of Chemistry 2016
Edició:	6a. ed
Matèries:	Tecnología de los alimentos Industria alimentaria Biotecnología Conservación de alimentos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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