Introduction à la biochimie et à la technologie des aliments
By: Jean-Claude Cheftel, Henri Cheftel ; préf. de Pierre Desnuelle.
Contributors: Cheftel, Henri, joint author.; Besançon, Pierre, joint author.
Series: Ingénieurs praticiens
Publisher: Technique et documentation
Published: 1976
Place of publication: Paris
Language: fre
Subjects: Food -- Analysis.; Biochemistry.; Food industry and trade.
Notes: Includes bibliographies and indexes.
Vol. 2 also by Pierre Besançon.