Fundamentals of food biotechnology / Byong H. Lee.

Show other versions (1)
Saved in:
Bibliographic Details
Main Author: Lee, Byong H.
Language:English
Published: New York : VCH, [1996], ©1996.
Series:Food science and technology (VCH Publishers)
Subjects:
Food > Biotechnology.
Food > Processing > Biotechnology.
Physical Description:xvi, 431 pages : illustrations ; 24 cm.
Format: Book

MSU Main Library

Holdings details from MSU Main Library
Call Number: TP248.65.F66 L44 1996
TP248.65.F66 L44 1996 Available Get this