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Pectin: Technological and Physiological Properties 2020 edition
Pectin: Technological and Physiological Properties
?This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods.
207 pages, 20 Illustrations, color; 3 Illustrations, black and white; XI, 207 p. 23 illus., 20 illus
| 介质类型 | 图书 Paperback Book (平装胶订图书) |
| 已发行 | 2021年10月3日 |
| ISBN13 | 9783030534233 |
| 出版商 | Springer Nature Switzerland AG |
| 页数 | 207 |
| 商品尺寸 | 150 × 220 × 10 mm · 312 g |
| 语言 | 德语 |
| 编辑 | Kontogiorgos, Vassilis |
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