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:
| 主要作者: | Allen, J. C. |
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| 格式: | 圖書 |
| 語言: | Undetermined |
| 出版: |
London
Applied Science Publishers
1989
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| 主題: | |
| 標簽: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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