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Advances in Food Colloids
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Advances in Food Colloids

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The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization.
Upplaga
Softcover reprint of the original 1st ed. 1996
ISBN
9781461285199
Språk
Engelska
Vikt
310 gram
Utgivningsdatum
2011-09-17
Sidor
334