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Handbook of Food Science and Technology 1 - Food Alteration and Food Quality

Av Gerard Brule (red), Thomas Croguennec (red), Romain Jeantet (red), Pierre Schuck (red)

  • Innbundet

  • 2016

  • Engelsk

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

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    På nettlager. Bestilles fra England. Leveres normalt innen 1-2 uker

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