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Home > Science for the food industry of the 21st century: biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives

Science for the food industry of the 21st century: biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives


Book Informaton

Science for the food industry of the 21st century: biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives

Author

Mansur Yalpani

Series

Frontiers in foods and food ingredients,

Year of Publication

1993

Publisher

ATL Press

City of Publication

Mount Prospect, Il

Pages

414

Language

en

ISBN

1882360451

ARI Id

1668748314911


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