[원서] Handbook of Food Chemistry
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[원서] Handbook of Food Chemistry , [원서] Handbook of Food Chemistry화학솔루션 , 솔루션
[원서] Handbook of Food Chemistry
솔루션/화학
Handbook of Food Chemistry DOI 10.1007/978-3-642-41609-5_1-1 # Springer-Verlag Berlin Heidelberg 2014
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
Bhavbhuti M. Mehta Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
Abstract
Heating and cooking is one of the oldest methods of food treatment that can be used to increase the shelf life and improve the pa
Handbook of Food Chemistry DOI 10.1007/978-3-642-41609-5_1-1 # Springer-Verlag Berlin Heidelberg 2014
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
Bhavbhuti M. Mehta Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat…(drop)
[원서] Handbook of Food Chemistry
Download : Handbook of Food Chemistry.pdf( 48 )
솔루션,화학,솔루션
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