An introduction to the physical chemistry of food
Saved in:
| Main Author | |
|---|---|
| Format | Book |
| Language | English |
| Published |
New York :
Springer,
[2014]
|
| Series | Food science text series
|
| Subjects | |
| Online Access | Anotace vydavatele Biografické informace |
| ISBN | 9781493907601 |
| ISSN | 1572-0330 |
| Physical Description | xiii, 182 stran : ilustrace (některé barevné) ; 26 cm |
Cover
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| 100 | 1 | |a Coupland, John N. |7 utb2017952496 |4 aut | |
| 245 | 1 | 3 | |a An introduction to the physical chemistry of food / |c John N. Coupland |
| 246 | 3 | 0 | |a Physical chemistry of food |
| 264 | 1 | |a New York : |b Springer, |c [2014] | |
| 264 | 4 | |c ©2014 | |
| 300 | |a xiii, 182 stran : |b ilustrace (některé barevné) ; |c 26 cm | ||
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