Food, fermentation, and micro-organisms
Contents of the book is guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and micro...
Đã lưu trong:
| 主要作者: | |
|---|---|
| 格式: | 图书 |
| 语言: | Undetermined |
| 出版: |
Oxford
Blackwell Science
2005
|
| 主题: | |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|