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Improving the safety and quality of eggs and egg products
紀錄類型:
書目-電子資源 : 單行本
其他作者:
NysYves.,
其他作者:
BainMaureen.,
其他作者:
ImmerseelFilip van.,
出版地:
Oxford
出版者:
Woodhead Pub.;
出版年:
2011.
版本:
1st ed.
面頁冊數:
2 v.ill. : 24 cm.;
集叢名:
Woodhead Publishing in food science
標題:
Eggs. -
標題:
Egg processing. -
電子資源:
http://www.sciencedirect.com/science/book/9781845697549
電子資源:
http://www.sciencedirect.com/science/book/9780857090720
附註:
Filip van Immerseel is first nlmed on v. 2
ISBN:
9781845697549v.1 : electronic bk.
ISBN:
9781845697549
ISBN:
9780857090720v.2 : electronic bk.
ISBN:
9780857090720
內容註:
v. 1. Egg chemistry, production and consumption v. 2. Egg safety and nutritional quality.
Improving the safety and quality of eggs and egg products
Improving the safety and quality of eggs and egg products
/ edited by Yves Nys, Maureen Bain and Filip van Immerseel. - 1st ed.. - Oxford : Woodhead Pub., 2011.. - 2 v. ; ill. ; 24 cm.. - (Woodhead Publishing in food science ; no. 213-214.).
v. 1. Egg chemistry, production and consumption.
Filip van Immerseel is first nlmed on v. 2.
Includes bibliographical references and index..
ISBN 9781845697549ISBN 9781845697549ISBN 9780857090720ISBN 9780857090720
Eggs.Egg processing.
Nys, Yves.
Improving the safety and quality of eggs and egg products
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