Handbook of food preservation

Substantially expanded from the first edition to 44 chapters (from 25) and organized by preservation methods, this practical and thorough reference will be essential to specialists in the field as well as to students of food science and technology. New technological methods are described, including...

Полное описание

Сохранить в:
Библиографические подробности
Главный автор: Rahman, M. Shatiur
Формат:
Язык:Undetermined
Опубликовано: Boca Raton CRC Press 2007
Предметы:
Метки: Добавить метку
Нет меток, Требуется 1-ая метка записи!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ