Rancidity in foods

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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.

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Opis bibliograficzny
1. autor:	Allen, J. C.
Format:	Książka
Język:	Undetermined
Wydane:	London Applied Science Publishers 1989
Hasła przedmiotowe:	Food spoilage
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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