Value-Addition in Food Products and Processing Through Enzyme Technology

Value-Addition in Food Products and Processing Through Enzyme Technology

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Détails bibliographiques
Auteur principal:	Kuddus, Mohammed (19..-....). (Éditeur scientifique)
Autres auteurs:	Aguilar, Cristobal Noe. (Éditeur scientifique)
Support:	E-Book
Langue:	Anglais
Publié:	San Diego, CA : Elsevier Science, 2021.
Autres localisations:	Voir dans le Sudoc
Accès en ligne:	Accès à l'E-book

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