Spar
Chemical and Functional Properties of Food Saccharides
e-bok, 2003
Engelsk
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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a
- Redaktør
- Piotr Tomasik
- ISBN
- 9780203495728
- Språk
- Engelsk
- Utgivelsesdato
- 20.10.2003
- Forlag
- CRC PRESS
- Tilgjengelige elektroniske format
- PDF - Adobe DRM
- Les e-boka her
- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
