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New Physico-Chemical Techniques for the Characterization of Complex Food Systems
Tallenna

New Physico-Chemical Techniques for the Characterization of Complex Food Systems

Kirjailija:
sidottu, 1995
englanti
This book collects together in a single volume an up-to-date set of introductory articles describing a range of new physico-chemical tech­ niques which can be used to probe food structure at the molecular, colloidal and microscopic levels.
Kirjailija
E. Dickinson
Painos
1995 ed.
ISBN
9780751402520
Kieli
englanti
Paino
446 grammaa
Julkaisupäivä
31.12.1995
Sivumäärä
356