Chemistry and Biochemistry of Food / De Gruyter Textbook (ePub)
Dr. José Román Pérez-Castiñeira. Associate Prof. at the Department of Plant Biochemistry and Mol. Biol., Univ. of Sevilla. For more than 20 years he has taught chemistry and biochemistry of food. His current research interest is the molecular bases of flowering.
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Dr. José Román Pérez-Castiñeira. Associate Prof. at the Department of Plant Biochemistry and Mol. Biol., Univ. of Sevilla. For more than 20 years he has taught chemistry and biochemistry of food. His current research interest is the molecular bases of flowering.
Dr. José Román Pérez-Castiñeira. Associate Prof. at the Department of Plant Biochemistry and Mol. Biol., Univ. of Sevilla. For more than 20 years he has taught chemistry and biochemistry of food. His current research interest is the molecular bases of flowering.
- Autor: Jose Pérez-Castiñeira
- 2024, 2nd, Revised and Extended Edition, 616 Seiten, Englisch
- Verlag: Walter de Gruyter
- ISBN-10: 3111113302
- ISBN-13: 9783111113302
- Erscheinungsdatum: 29.01.2024
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Grösse: 7.40 MB
- Ohne Kopierschutz
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