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Carbohydrate chemistry for food scientists /
'Carbohydrate Chemistry for Food Scientists, Third Edition, ' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
WP : AACC International Press,
2019.
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| Edición: | Third edtion. |
| Temas: | |
| Acceso en línea: | Texto completo |
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