PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects

PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects

This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.

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Bibliographic Details
Other Authors: Baianu, Ion C. (edited)
Format: Book
Language:English
Published: New York, N.Y. Van Nostrand Reinhold 1992
Subjects:
Food industry and trade > Quality control
Food > Composition
Online Access:Click Here to View Status and Holdings.
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