Pasta and extrusion cooked foods some technological and nutritional aspects: proceedings of an international symposium held in Milan, Italy, 25-26 March 1985

Saved in:

Bibliographic Details
Corporate Author:	Tecnoalimenti
Other Authors:	Mercier, Ch, Cantarelli, C. Corrado
Format:	Book
Published:	London New York Elsevier Applied Science 1986
Series:	Tecnoalimenti food technology and nutrition series no. 1
Subjects:	Pasta products > Congresses
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet