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Food dehydration

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Dades bibliogràfiques
Autors principals:	Barbosa-Cánovas, Gustavo V (Autor), Okos, Martin R (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Nueva York American Institute of Chemical Engineers 1993
Col·lecció:	AICHE Symposium Series, 297
Matèries:	Preservación de alimentos TECNOLOGIA DE ALIMENTOS Termodinámica Imagen por Resonancia Magnética (IRM) Ácido láctico Bacterias
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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