This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
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格式 EPUB ● 网页 424 ● ISBN 9781351405102 ● 出版者 CRC Press ● 发布时间 2017 ● 下载 3 时 ● 货币 EUR ● ID 5591836 ● 复制保护 Adobe DRM
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