Maillard Reaction in Foods : Mitigation Strategies and Positive Properties (SpringerBriefs in Molecular Science) (2019. vi, 52 S. VI, 52 p. 235 mm)
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Maillard Reaction in Foods : Mitigation Strategies and Positive Properties (SpringerBriefs in Molecular Science) (2019. vi, 52 S. VI, 52 p. 235 mm)  Paperback

Parisi, Salvatore/Ameen, Sara M./Montalto, Shana

  • ウェブストア価格 ¥13,156(本体¥11,960)
  • SPRINGER, BERLIN; SPRINGER INTERNATIONAL PUBLISHING;(2019発売)
  • ポイント 119pt
  • 海外取次在庫