O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)

Name: Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
Price: 238.99 USD
Availability: OutOfStock
Author: O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)

Precio

$ 238,99

sin IVA

Pedido desde almacén remoto

Entrega prevista 22 de jun. - 9 de jul.

Nuestros clientes opinan:

Top-vurdering på Google Reviews, baseret på tusinder af anmeldelser.

Política de devolución de 14 días conforme a la legislación europea de protección de los consumidores

Mejor valorado en Trustpilot

Añadir a tu lista de deseos de iMusic

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)

340 pages

Medios de comunicación	Libros Paperback Book (Libro con tapa blanda y lomo encolado)
Publicado	10 de marzo de 2020
ISBN13	9780128197417
Editores	Elsevier Science Publishing Co Inc
Páginas	346
Dimensiones	151 × 229 × 27 mm · 467 g

Mere med samme udgiver

Ver todo de O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland) ( Ej. Paperback Book )