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本帖最后由 sxlc 于 2010-5-2 18:33 编辑 ' R, R+ v q8 I" J2 x% Z
) h; ?# A2 M+ F/ E) [bioactive compounds in foods
, {) `; c1 U" W0 J0 y zhttp://as.wiley.com/WileyCDA/WileyTitle/productCd-1405158751.html/ o0 L4 S% L- l
John Gilbert (Editor), Hamide Şenyuva (Editor) ! q! \) j0 j1 F* d- F
ISBN: 978-1-4051-5875-6
! j6 B( e# w1 Y" {2 o* R: `Hardcover: M# I5 M. f! I2 K Q6 G* `
432 pages+ n" F" ^, p" n& r5 G* l2 Y% z
June 2008, Wiley-Blackwell
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! n6 M" ?# v. E3 FFood Stabilisers, Thickeners and Gelling Agents
4 C1 s6 V7 f+ Y9 \7 y9 Bhttp://www.wiley-vch.de/publish/en/books/ISBN978-1-4051-3267-1
: d, }! h$ G& }( b4 M* @Published Online: 21 Oct 2009! c) |8 y, ~5 Q; T
$ x& P+ E0 T3 I2 R8 W1 f1 d h9 tEditor(s): Alan Imeson6 V" D3 m) |, v& O7 r
( ?8 [- d$ f" I2 z# I* {Print ISBN: 9781405132671 Online ISBN: 9781444314724- o2 f( N# y& N
W/ X$ x- |4 N% T! |0 K2 Y
DOI: 10.1002/9781444314724 |
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发表于 2010-5-2 18:29
