Handbook of Cheese Chemistry
Specificaties
Gebonden, 310 blz.
|
EN
Royal Society of Chemistry |
e druk, 2023
ISBN13: 9781839163098
Rubricering
Onderdeel van serie
Food Chemistry, Function and Analysis
Levertijd ongeveer 15 werkdagen
Samenvatting
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
Specificaties
ISBN13:9781839163098
Taal:EN
Bindwijze:Gebonden
Aantal pagina's:310
Uitgever:Royal Society of Chemistry