Food Quality / / edited by Kostas Kapiris.
The book discusses the novel scientific approaches for the improvement of the food quality and offers food scientists valuable assistance for the future. The detailed methodologies and their practical applications could serve as a fundamental reference work for the industry and a requisite guide for...
Saved in:
| TeilnehmendeR: | |
|---|---|
| Place / Publishing House: | Rijeka, Croatia : : IntechOpen,, 2012. |
| Year of Publication: | 2012 |
| Language: | English |
| Physical Description: | 1 online resource (148 pages) :; illustrations |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Electronic
| DOAB Directory of Open Access Books | Available |