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Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds /

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Eskin, N. A. M. (Neason Akivah Michael)
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	New York : Academic Press, 1979.
Colección:	Food science and technology (Academic Press)
Temas:	Color of food. Flavor. Food texture. Additifs alimentaires Aromatisants Colorants alimentaires Aliments > Couleur. Saveur. Aliments > Texture. Color of food Flavor Food texture Additifs alimentaires. Aromatisants. Colorants alimentaires.
Acceso en línea:	Texto completo

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