Ingredients extraction by physicochemical methods in food : Volume 4 handbook of food bioengineering
Shranjeno v:
Glavni avtor: | |
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Drugi avtorji: | |
Format: | E-Book |
Jezik: | Anglais |
Izdano: |
San Diego :
Elsevier Science,
2017.
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Autres localisations: | Voir dans le Sudoc |
Online dostop: | Accès à l'E-book |
Sorodne knjige/članki: | Autre support:
Ingredients Extraction by Physicochemical Methods in Food |