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The fundamentals of food engineering

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Xehetasun bibliografikoak
Egile nagusia:	Charm, Stanley E (Egilea)
Formatua:	Liburua
Hizkuntza:	ingelesa
Argitaratua:	Westport Avi 1971
Edizioa:	2a. ed
Gaiak:	Transmisión de calor EVAPORACION Deshidratación SEPARACION QUIMICA TECNOLOGIA DE ALIMENTOS INDUSTRIAS ALIMENTICIAS
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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