Food Structure and Moisture Transfer : A Modeling Approach /

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Food Structure and Moisture Transfer : A Modeling Approach /

Detalles Bibliográficos
Autores principales:	Guillard, Valérie. (Autor), Bourlieu, Claire. (Autor), Gontard, Nathalie. (Autor)
Autor Corporativo:	SpringerLink (Online service)
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer New York : Imprint: Springer, 2013.
Edición:	1st ed. 2013.
Colección:	SpringerBriefs in Food, Health, and Nutrition,
Materias:	Food—Biotechnology. Biochemical engineering. Nanochemistry. Food Science. Biochemical Engineering.

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