Engineering properties of foods

Rao, M. Anandha, Syed SH Rizvi, and Ashim K. Datta, eds. Engineering properties of foods. CRC Press, 2005.

(disponível na rede da USP)

Clique o link http://www.crcnetbase.com/isbn/978-0-8247-5328-3 para abrir o recurso.