Processing and quality of foods. volume 2: high temperature/ short time processingPDF电子书下载
购买点数
12 点
出版社
Elsevier Applied Science
出版时间
1990
ISBN
1851664963
标注页数
315 页
PDF页数
330 页
标签
书籍介绍
图书目录
上一篇：ORGANIC MEMORY HISTORY AND THE BODY IN THE LATE NINETEENTH & EARLY TWENTIETH CENTURES下一篇：INTRODUCTION TO ARBITRATION IN INDIA THE ROLE OF THE JUDICIARY
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