An introduction to tropical food science
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| Format: | Texto biblioteca |
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Cambridge (UK) Cambridge Univ. Press
1988
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| Subjects: | FOODS, FOOD TECHNOLOGY, NUTRITIVE VALUE, NUTRITIONAL REQUIREMENTS, PRESERVATION, APPROPRIATE TECHNOLOGY, COOKING, CHEMICAL COMPOSITION, PRODUIT ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, ALIMENTOS, TECNOLOGIA DE LOS ALIMENTOS, VALEUR NUTRITIVE, BESOIN NUTRITIONNEL, TECHNOLOGIE APPROPRIEE, CUISSON, COMPOSITION CHIMIQUE, VALOR NUTRITIVO, NECESIDADES DE NUTRIENTES, PRESERVACION, TECNOLOGIA APROPIADA, COCCION, COMPOSICION QUIMICA, |
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