Rancidity in foods
New edition retains the emphasis on the practical approach to rancidity in foods. Contains new chapters on rancidity in fish and in confectionery products.
Guardat en:
| Autor principal: | |
|---|---|
| Format: | Llibre |
| Idioma: | Undetermined |
| Publicat: |
London
Applied Science Publishers
1989
|
| Matèries: | |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00645nam a2200193Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_160543 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664 | ||
| 082 | |b A427 | ||
| 100 | |a Allen, J. C. | ||
| 245 | 0 | |a Rancidity in foods | |
| 245 | 0 | |c J. C. Allen, R. J. Hamilton | |
| 260 | |a London | ||
| 260 | |b Applied Science Publishers | ||
| 260 | |c 1989 | ||
| 520 | |a New edition retains the emphasis on the practical approach to rancidity in foods. Contains new chapters on rancidity in fish and in confectionery products. | ||
| 650 | |a Food spoilage | ||
| 904 | |i Giang | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||