Physicochemical Aspects of Food Engineering and Processing

Physicochemical Aspects of Food Engineering and Processing
Edited by Sakamon Devahastin

CRC Press 2010

Print ISBN: 978-1-4200-8241-8
eBook ISBN: 978-1-4200-8242-5
Clique o link http://www.crcnetbase.com/isbn/978-1-4200-8241-8 para abrir o recurso.