L'irradiation des produits alimentaires Une technique pour conserver et améliorer la salubrrité des aliments

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Detaylı Bibliyografya
Yazar:	OMS
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	Genève OMS 1989
Konular:	food industry
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

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L'irradiation des produits alimentaires Une technique pour conserver et améliorer la salubrrité des aliments

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