Pastāsti draugiem par šo preci:
Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science Vanessa Alves 2024 edition
Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science
Vanessa Alves
This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2024. gada 12. augusts |
| ISBN13 | 9783031674044 |
| Izdevēji | Springer International Publishing AG |
| Lapas | 59 |
| Izmēri | 150 × 220 × 10 mm · 119 g |
| Valoda | Vācu |
Ziemassvētku dāvanas var atgriezt līdz 31. janvārim