New ingredients in food processing
This authoritative text provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture and applications.
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| 主要な著者: | , |
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Woodhead Publishing
2011
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| 主題: | |
| オンライン･アクセス: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25641 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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