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The influence of chemistry on new fo...
~
Barbieri, Giampiero.
The influence of chemistry on new foods and traditional products
Record Type:
Language materials, printed : Monograph/item
Title/Author:
The influence of chemistry on new foods and traditional productsby Giampiero Barbieri ... [et al.].
other author:
Barbieri, Giampiero.
Published:
Cham :Springer International Publishing :2014.
Description:
vi, 65 p. :ill. (some col.), digital ;24 cm.
Contained By:
Springer eBooks
Subject:
FoodAnalysis.
Online resource:
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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Chemistry and Materials Science (Springer-11644)
based on 0 review(s)
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電子館藏
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1 records • Pages 1 •
1
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000000106595
電子館藏
1圖書
電子書
EB TX541 I43 2014
一般使用(Normal)
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1 records • Pages 1 •
1
Multimedia
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http://dx.doi.org/10.1007/978-3-319-11358-6
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