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Ingredients extraction by physicochemical methods in food /
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2017.
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| Colección: | Handbook of food bioengineering ;
v. 4. |
| Temas: | |
| Acceso en línea: | Texto completo |