Chemical Hazards in Thermally-Processed Foods
by
 
Wang, Shuo. editor.

Title
: 
Chemical Hazards in Thermally-Processed Foods

Author
: 
Wang, Shuo. editor.

ISBN
: 
9789811381188

Edition
: 
1st ed. 2019.

Physical Description
: 
V, 199 p. 70 illus., 2 illus. in color. online resource.

Subject Term
: 
Biochemistry.
 
Food—Biotechnology.

Added Author
: 
Wang, Shuo.

Added Corporate Author
: 
SpringerLink (Online service)

Electronic Access
: 
https://doi.org/10.1007/978-981-13-8118-8


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book486410-1001ONLINEElektronik Kütüphane