Math concepts for food engineering.
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| Main Authors: | , , , |
|---|---|
| Format: | Bog |
| Sprog: | spansk |
| Udgivet: |
Boca Raton, USA:
CRC Press Taylor & Francis Group,
2008.
|
| Udgivelse: | Second Edition. |
| Fag: | |
| Tags: |
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| 040 | |c Pontificia Universidad Católica de Valparaíso | ||
| 082 | 0 | 4 | |a 664.0015 HAR 2008 |2 21 |
| 100 | |a Hartel, Richard W |e author |9 530691 | ||
| 245 | 1 | 0 | |a Math concepts for food engineering. |
| 250 | |a Second Edition. | ||
| 260 | |a Boca Raton, USA: |b CRC Press Taylor & Francis Group, |c 2008. | ||
| 300 | |a 228 páginas | ||
| 583 | |a last modification |c 20080703 00:00:00 |k Rodrigo Vera | ||
| 650 | 0 | |a Matemáticas aplicadas |9 342401 | |
| 650 | 0 | |a Mecánica de fluidos |9 259464 | |
| 650 | 0 | |a Tecnología de alimentos |2 CL-VaPUC |9 259595 | |
| 650 | 0 | |a Transferencia de calor |9 336631 | |
| 700 | 0 | |a Connely. Robin K |e author |9 530692 | |
| 700 | 0 | |a Howell, Terry A |e author |9 530693 | |
| 700 | 0 | |a Hyslop, Douglas B |e author |9 530694 | |
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