食品化学

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《食品化学》有选择地介绍食品化学的基础理论、发展前沿和近期部分研究进展,全书重点介绍水、碳水化合物、脂类、蛋白质、酶、风味和色素。

Author(s): 江波, 杨瑞金, 卢蓉蓉
Series: 21世纪化学丛书
Publisher: 化学工业出版社
Year: 2004

Language: Chinese
Pages: 285