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Advances in Food Chemistry: Food Components, Processing and Preservation 2022 edition
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€ 110,49
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Paredzamā piegāde . gada 29. okt. - . gada 6. nov.
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Advances in Food Chemistry: Food Components, Processing and Preservation
The book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
544 pages, 1 Illustrations, black and white; XII, 544 p. 1 illus.
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2022. gada 6. oktobris |
| ISBN13 | 9789811947957 |
| Izdevēji | Springer Verlag, Singapore |
| Lapas | 544 |
| Izmēri | 150 × 220 × 20 mm · 1,09 kg |
| Redaktors | Chauhan, O. P. |
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