類似資料

1. 1 Reducing fat in meat animals / edited by J.D. Wood and A.V. Fisher
2. 2 Food protein chemistry : an introduction for food scientists / Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen
3. 3 Nutritional and toxicological significance of enzyme inhibitors in foods / edited by Mendel Friedman
4. 4 Cadmium in soils and plants / edited by M.J. McLaughlin and B.R. Singh
5. 5 Contaminated fish : chemical residues and mercury / editors, Patrizio Da Como and Vincente Uber : hardcover