This is the best professional book for the study of nutrition and food science, which systematically explains the composition and functionality of foods. - Title: Food Science Food Components and Functionality - Edition: 2nd Edition - Editor: 久保田紀久枝, 森光康次郎 - Series Name: New Standard Nutrition and Food Series 5 - Publisher: Tokyo Chemical Similar - Price: 2700 yen + tax Thank you for seeing! ※ Buying is very welcome! Even in the comments, we will give priority to those who have been purchased first. ※ There is a sense of use. Also, if the cat is not broken, but there are scratched nails. If you are concerned about it, please do not pay attention. ※ This is a good deal, please pay attention, so that it is easy to buy, but please accept. ※ I am also
