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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Библиографические подробности
Главный автор:	Allen, J. C.
Формат:	‌
Язык:	Undetermined
Опубликовано:	London Applied Science Publishers 1989
Предметы:	Food spoilage
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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