Book Review: The chemical and functional properties of food components series

• Autores: Gerrit J.A. Speijers
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 11, 2005, págs. 514-517
• Idioma: inglés
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