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The influence of chemistry on new fo...
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Barbieri, Giampiero.
The influence of chemistry on new foods and traditional products
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
The influence of chemistry on new foods and traditional productsby Giampiero Barbieri ... [et al.].
其他作者:
Barbieri, Giampiero.
出版者:
Cham :Springer International Publishing :2014.
面頁冊數:
vi, 65 p. :ill. (some col.), digital ;24 cm.
Contained By:
Springer eBooks
標題:
FoodAnalysis.
電子資源:
http://dx.doi.org/10.1007/978-3-319-11358-6
ISBN:
9783319113586 (electronic bk.)
The influence of chemistry on new foods and traditional products
The influence of chemistry on new foods and traditional products
[electronic resource] /by Giampiero Barbieri ... [et al.]. - Cham :Springer International Publishing :2014. - vi, 65 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..
ISBN: 9783319113586 (electronic bk.)Subjects--Topical Terms:
248907
Food
--Analysis.
Dewey Class. No.: 641.3
The influence of chemistry on new foods and traditional products
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