Número de Cutter-SanbornS176Entrada «Salt» → 176

Salt, Fat and Sugar Reduction

Name: Salt, Fat and Sugar Reduction
ISBN: 9780128197417

Sensory Approaches for Nutritional Reformulation of Foods and Beverages

Autor	Maurice O'Sullivan
Editorial	Elsevier Science & Technology
Fecha de publicación	2020
Idioma	inglés
ISBN-13	9780128197417
Número de Cutter	`S176`

Salt, Fat and Sugar Reduction (2020) — ISBN 9780128197417 | Cutter Number