Introduction to the chemistry of food [electronic resource] / Michael Zeece.

Saved in:

Bibliographic Details
Online Access:	Full Text (via ScienceDirect)
Main Author:	Zeece, Michael
Format:	Electronic eBook
Language:	English
Published:	London : Academic Press, ©2020.
Subjects:	Food > Analysis. Food > Composition.

Internet

Holdings details from Online
Call Number:	TX545.Z44 I58 2020
TX545.Z44 I58 2020	Available