Principles Of Food Chemistry
idioma: inglês
Editor:
Springer International Publishing AG, fevereiro de 2018 ‧
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SINOPSE
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9783319636054 |
| Editor: | Springer International Publishing AG |
| Data de Lançamento: | fevereiro de 2018 |
| Idioma: | Inglês |
| Dimensões: | 186 x 260 x 37 mm |
| Encadernação: | Capa dura |
| Páginas: | 607 |
| Tipo de produto: | Livro |
| Coleção: | Food Science Text Series |
| Classificação Temática: |
Livros em Inglês
>
Ciências Exatas e Naturais
>
Química
Livros em Inglês > Engenharia > Engenharia Geral Livros em Inglês > Outros |
| EAN: | 9783319636054 |
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