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The fundamentals of food engineering

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Dades bibliogràfiques
Autor principal:	Charm, Stanley E (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Westport Avi 1971
Edició:	2a. ed
Matèries:	Transmisión de calor EVAPORACION Deshidratación SEPARACION QUIMICA TECNOLOGIA DE ALIMENTOS INDUSTRIAS ALIMENTICIAS
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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