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Food Chemistry
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks,...
| Cote: | Libro Electrónico |
|---|---|
| Auteurs principaux: | , , |
| Collectivité auteur: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint: Springer,
2009.
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| Édition: | 4th ed. 2009. |
| Sujets: | |
| Accès en ligne: | Texto Completo |
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