Impact of food processing on anthocyanins

Saved in:
Bibliographic Details
Main Author: SUI, Xiaonan
Format: Umum
Language:Inggris
Published: Springer 2017
Subjects:
Tags: Add Tag
No Tags, Be the first to tag this record!
PINJAM
id oai:lib.uajy.ac.id:0000056410
record_format oai_dc
spelling oai:lib.uajy.ac.id:00000564102018-10-03 00:00:00.000Impact of food processing on anthocyaninsSUI, XiaonanFOOD INDUSTRIALSpringer2017Umumxxvi, 129 p.: bib.; 25 cm664 SUI iISBN:978-981-10-2611-9Inggrishttps://siquest.uajy.ac.id/description/0000056410
institution Universitas Atma Jaya Yogyakarta
collection Perpustakaan Yogyakarta
language Inggris
topic FOOD INDUSTRIAL
spellingShingle FOOD INDUSTRIAL
SUI, Xiaonan
Impact of food processing on anthocyanins
description
format Umum
author SUI, Xiaonan
author_facet SUI, Xiaonan
author_sort SUI, Xiaonan
title Impact of food processing on anthocyanins
title_short Impact of food processing on anthocyanins
title_full Impact of food processing on anthocyanins
title_fullStr Impact of food processing on anthocyanins
title_full_unstemmed Impact of food processing on anthocyanins
title_sort impact of food processing on anthocyanins
physical xxvi, 129 p.: bib.; 25 cm
publisher Springer
publishDate 2017
callnumber-raw 664 SUI i
callnumber-search 664 SUI i
isbn ISBN:978-981-10-2611-9
_version_ 1740831395502096384