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Food Science: Research and Technology 1. utgave
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Food Science: Research and Technology
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto bea
131 pages
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 31. mars 2021 |
| ISBN13 | 9781774632321 |
| Utgivere | Apple Academic Press Inc. |
| Antall sider | 131 |
| Mål | 150 × 220 × 10 mm · 453 g |
| Språk | Engelsk |
| Redaktør | Haghi, A. K. (Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada) |
