Hiển thị biểu ghi dạng vắn tắt
Food science and technology
dc.contributor.author | Campbell-Platt, Geoffrey (edit) | |
dc.date.issued | 2018 | |
dc.identifier.isbn | 978-1-118-84624-7 | |
dc.identifier.uri | https://thuvienso.hoasen.edu.vn/handle/123456789/8092 | |
dc.description | 1292 p. : ill. | |
dc.language.iso | en | |
dc.publisher | Wiley-Blackwell | |
dc.subject | Food industry and trade | |
dc.subject.other | Food science | |
dc.subject.other | Food technology | |
dc.subject.other | Biotechnology | |
dc.subject.other | Nutritional physiological phenomena | |
dc.title | Food science and technology | |
dc.type | Book | |
dc.description.version | 2nd edition |