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Rheology of fluid and semisolid foods: principles and applications

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Bibliografske podrobnosti
Glavni avtor:	Rao, M. Anandha (Author)
Format:	Knjiga
Jezik:	angleščina
Izdano:	Nueva York Springer 2007
Izdaja:	2a. ed
Serija:	Food Engineering Series
Teme:	TECNOLOGIA DE ALIMENTOS Conservación de alimentos PROCESAMIENTO INDUSTRIAL Reología
Oznake:	Označite Brez oznak, prvi označite!

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