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Piotr Tomasik
Chemical and Functional Properties of Food Saccharides

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Couverture du Piotr Tomasik: Chemical and Functional Properties of Food Saccharides (PDF)

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

€316.30

Langue Anglais ● Format PDF ● Pages 440 ● ISBN 9780203495728 ● Éditeur Piotr Tomasik ● Maison d’édition CRC Press ● Publié 2003 ● Téléchargeable 6 fois ● Devise EUR ● ID 2293722 ● Protection contre la copie Adobe DRM

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