New and Developing Sources of Food Proteins :: SCD d'Orléans

New and Developing Sources of Food Proteins

New and Developing Sources of Food Proteins

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Opis bibliograficzny
Kolejni autorzy:	Hudson, B. J. F. (Współpracownik)
Format:	Livre numérique
Język:	Anglais
Wydane:	Cham : Springer International Publishing [20..]. Cham : Springer Nature
Dostęp online:	Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL
Komentarz:	Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale)
Autres localisations:	Voir dans le Sudoc
Edition sous un autre format:	• New and Developing Sources of Food Proteins, 978-1-4613-6139-8

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