This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
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Språk Engelska ● Formatera EPUB ● ISBN 9781845698423 ● Utgivare Elsevier Science ● Publicerad 1990 ● Nedladdningsbara 6 gånger ● Valuta EUR ● ID 3124641 ● Kopieringsskydd Adobe DRM
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