Handbook of organic food procesing and production

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Handbook of organic food procesing and production

An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and organic certification process(chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other P...

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Библиографические подробности
Формат:	‌
Язык:	Undetermined
Опубликовано:	London Blackie Academic Professional 1994
Предметы:	food industry and trade,food processing
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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