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Often described as `nature's perfect food', this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.
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Often described as `nature's perfect food', this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.
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- Wydawnictwo: Royal Society of Chemistry
- Kod:
- Rok wydania: 2019
- Język: Angielski
- Oprawa: Twarda
- Liczba stron: 406
- Szerokość opakowania: 24 cm
- Wysokość opakowania: 16.1 cm
- Głębokość opakowania: 3 cm
- Waga: 760 g
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