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Basic Protocols in Starch Characterization - Methods and Protocols in Food Science
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¥ 32.528
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発送予定日 年8月3日 - 年8月13日
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Basic Protocols in Starch Characterization - Methods and Protocols in Food Science
line-height: normal;"> Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 2026年5月28日 |
| ISBN13 | 9781071651155 |
| 出版社 | Springer-Verlag New York Inc. |
| ページ数 | 252 |
| 寸法 | 150 × 220 × 20 mm · 680 g |
| 言語 | 英語 |
| 編集者 | Campelo, Pedro H. |
| 編集者 | Silva Clerici, Maria Teresa Pedrosa |
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