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.
Đã lưu trong:
| Príomhúdar: | |
|---|---|
| Formáid: | Leabhar |
| Teanga: | Undetermined |
| Foilsithe: |
London
Applied Science Publishers
1989
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| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 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 | ||