Food. The Chemistry of its Components, 6th edition. – T. Coultate.– The Royal Society of Chemistry, Cambridge, UK, 2016.– XX + 599 pages.– ISBN 978-1-84973-880-4
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2017-12-01
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| Series: | Grasas y Aceites |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1695 |