Fundamentals of food reaction technology /

Bibliographic Details
Main Authors:	Earle, Mary D. (Author, Autor/a), Earle, Richard 1930- (Autor/a)
Format:	Book
Language:	English
Published:	Surrey, UK : Leatherhead Food International, 2003.
Subjects:	ALIMENTOS INDUSTRIA Y COMERCIO PRESERVACION CALOR

Description
Physical Description:	x, 187 páginas : ilustraciones
ISBN:	9781904007531

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