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130628s2013 xxu| s |||| 0|eng d |
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|a 9781461473541
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|a 10.1007/978-1-4614-7354-1
|2 doi
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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|a Gueven, Alper.
|e author.
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|a Pore Structure in Food :
|b Simulation, Measurement and Applications /
|c by Alper Gueven, Zeynep Hicsasmaz.
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|a 1st ed. 2013.
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|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2013.
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|a VIII, 50 p. 8 illus. :
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a SpringerBriefs in Food, Health, and Nutrition,
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|a Introduction -- Quantitative Measurement of the Pore Structure -- Pore Structure and Texture -- Simulation of the Pore Structure of Food Materials -- Applications of the Pore Network Model to Food Systems -- Conclusions -- References. .
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|a Food—Biotechnology.
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|a Biotechnology.
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|a Mathematical models.
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|a Food Science.
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|a Biotechnology.
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|a Mathematical Modeling and Industrial Mathematics.
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|a Hicsasmaz, Zeynep.
|e author.
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|a SpringerLink (Online service)
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|t Springer eBooks
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