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

Författare:
inbunden, 1995
Engelska
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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.
Författare
E. Dickinson
Upplaga
1995 ed.
ISBN
9780751402520
Språk
Engelska
Vikt
446 gram
Utgivningsdatum
1995-12-31
Sidor
356