Encyclopedia of nutrition. Volume 6. Processes occurring in products during processing
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The first original ten-volume encyclopedic work of scientific and pedagogical workers, which covers a variety of issues related to human nutrition, as well as the development of technology of culinary products. For professionals in the field of nutrition, as well as students, graduate students studying in the specialty "Food Technologies" and related disciplines, as well as for a wide range of readers .
LF/688137450/R
Data sheet
- Name of the Author
- Михайлов В.М.
Черевко А.И.
под ред. - Language
- Russian
- Release date
- 2019
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The first original ten-volume encyclopedic work of scientific and pedagogical workers, which covers a variety of issues related to human nutrition, as well as t...