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Pages: 204, Hardcover, Mdpi AG
MDPI AG
Effect of Processing and Cooking on Physicochemical, Sensory, Functional Properties Food
Effect of Processing and Cooking on Physicochemical, Sensory, Functional Properties Food: 2nd Edition
Springer
Functional Foods from Animal Sources: Properties, Human Health Benefits, and Applications
CRC Press
Recent Advances in Activated Carbon: Synthesis, Properties and Applications
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