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Pectin: Technological and Physiological Properties
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Pectin: Technological and Physiological Properties

Engelska
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?This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods.
Upplaga
2020 ed.
ISBN
9783030534233
Språk
Engelska
Vikt
310 gram
Utgivningsdatum
2021-10-03
Sidor
207