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.
Sparad:
| Huvudupphovsman: | Allen, J. C. |
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| Materialtyp: | Bok |
| Språk: | Undetermined |
| Publicerad: |
London
Applied Science Publishers
1989
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| Ämnen: | |
| Taggar: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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