Cereal dietary fibre - physicochemical properties and suitability for addition to low-fat meat products
- Författare
- Karin Petersson
- (Karin Petersson.)
- Genre
- theses
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| Department of Food Technology, Engineering and Nutrition, Lund University | 2012 | Sverige, Lund | 62 sidor. ill. | 978-91-7422-306-4 |