A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many
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Format PDF ● Halaman 152 ● ISBN 9781420058307 ● Penerbit CRC Press ● Diterbitkan 2003 ● Diunduh 3 kali ● Mata uang EUR ● ID 7123426 ● Perlindungan salinan Adobe DRM
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