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Carbohydrate chemistry for food scientists /

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'Carbohydrate Chemistry for Food Scientists, Third Edition, ' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who...

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Bibliographic Details
Main Author: BeMiller, James N.
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: London : WP : AACC International Press, 2019.
Edition:Third edtion.
Subjects:
Carbohydrates.
Carbohydrates
Glucides.
carbohydrate.
SCIENCE > Chemistry > Organic.
Electronic books.
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Call Number: TP248.C27
 
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TP248.C27 Available