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Value-Addition in Food Products and Processing Through Enzyme Technology
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Value-Addition in Food Products and Processing Through Enzyme Technology
320 pages
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 6. desember 2021 |
| ISBN13 | 9780323899291 |
| Utgivere | Elsevier Science & Technology |
| Antall sider | 538 |
| Mål | 1,23 kg |
| Redaktør | Aguilar, Cristobal Noe (Professor, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Mexico<br>Director of Research and Postgraduate Studies, Autonomous University of Coahuila, Mexico) |
| Redaktør | Kuddus, Mohammed (Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia) |