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Thermal processing of food
Autori
Viac o knihe
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Variant knihy
2007, mäkká
Nákup knihy
Kniha momentálne nie je na sklade.