Télécharger le livre :  Calorimetry in Food Processing
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Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid...

Editeur : Wiley-Blackwell
Parution : 2009-08-06
Collection : Institute of Food Technologists Series
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