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01479nam a22003495i 4500 |
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000282170 |
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20210429163133.0 |
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cr nn 008mamaa |
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130220s2013 xxu| s |||| 0|eng d |
| 020 |
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|a 9781461463429
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| 024 |
7 |
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|a 10.1007/978-1-4614-6342-9
|2 doi
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| 040 |
|
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 100 |
1 |
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|a Guillard, Valérie.
|e author.
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| 245 |
1 |
0 |
|a Food Structure and Moisture Transfer :
|b A Modeling Approach /
|c by Valérie Guillard, Claire Bourlieu, Nathalie Gontard.
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| 250 |
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|a 1st ed. 2013.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2013.
|
| 300 |
|
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|a VII, 60 p. 13 illus., 6 illus. in color. :
|b online resource.
|
| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a SpringerBriefs in Food, Health, and Nutrition,
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| 505 |
0 |
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|a Theoretical Background.- Relationship Between Multi-scale Food Structure and Moisture Transfer Properties -- Integration of the Various Scales: Examples of Hydrophobic Dense Edible Coatings -- Concluding Remarks -- References.
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| 650 |
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0 |
|a Food—Biotechnology.
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| 650 |
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0 |
|a Biochemical engineering.
|
| 650 |
|
0 |
|a Nanochemistry.
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| 650 |
1 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Biochemical Engineering.
|
| 650 |
2 |
4 |
|a Nanochemistry.
|
| 700 |
1 |
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|a Bourlieu, Claire.
|e author.
|
| 700 |
1 |
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|a Gontard, Nathalie.
|e author.
|
| 710 |
2 |
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|a SpringerLink (Online service)
|
| 773 |
0 |
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|t Springer eBooks
|