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Essentials of Food Science.

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Dades bibliogràfiques
Autors principals:	Vaclavik, Vickie A (Autor), Christian, Elizabeth A (Autor), Campbell, Tad (Autor)
Format:	Desconegut
Publicat:	Cham, Switzerland: Springer, 2021.
Edició:	Fifth edition.
Col·lecció:	Food Science Text Series.
Matèries:	Tecnología de los alimentos Biotecnología alimentaria Alimentos transgénicos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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