This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a
Język Angielski ● Format PDF ● Strony 440 ● ISBN 9780203495728 ● Redaktor Piotr Tomasik ● Wydawca CRC Press ● Opublikowany 2003 ● Do pobrania 6 czasy ● Waluta EUR ● ID 2293722 ● Ochrona przed kopiowaniem Adobe DRM
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