E-book
Food Structure and Moisture Transfer A Modeling Approach
Record details
- ISBN: 9781461463429
- Physical Description: VII, 60 p. 13 illus., 6 illus. in color. online resource.
- Publisher: New York, NY : Springer New York : 2013.
Search for related items by subject
| Subject: | Chemistry. Biochemical engineering. Food science. Nanochemistry. Chemistry. Food Science. Biochemical Engineering. Nanochemistry. |
