Engineering aspects of food emulsification and...

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Engineering aspects of food...

Engineering aspects of food emulsification and homogenization

Dejmek, Petr, Rayner, Marilyn

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Categorías:

Science (General)

Año:

2015

Editorial:

CRC Press

Idioma:

english

Páginas:

325

ISBN 10:

1466580445

ISBN 13:

9781466580442

Serie:

Contemporary food engineering (Unnumbered)

Archivo:

PDF, 15.57 MB

IPFS:

,

english, 2015

Descargar (pdf, 15.57 MB)

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