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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書目詳細資料
主要作者:	Allen, J. C.
格式:	圖書
語言:	Undetermined
出版:	London Applied Science Publishers 1989
主題:	Food spoilage
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

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