1 option
Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
- Format:
- Book
- Language:
- English
- Place of Publication:
- MDPI - Multidisciplinary Digital Publishing Institute
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.