Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; t
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格式 PDF ● 网页 131 ● ISBN 9781466560048 ● 编辑 A. K. (Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada) Haghi ● 出版者 Apple Academic Press ● 发布时间 2011 ● 下载 6 时 ● 货币 EUR ● ID 2481394 ● 复制保护 Adobe DRM
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