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Handbook of food isotherms water sorption parameters for food and food components
保存先:
| 第一著者: | |
|---|---|
| その他の著者: | |
| フォーマット: | 図書 |
| 言語: | 英語 |
| 出版事項: |
New York
Academic Press
1982
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| シリーズ: | Food science and technology
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| 主題: | |
| タグ: |
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| 003 | PWmBRO | ||
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| 008 | 831121s1982 nyua a o0011 eng l | ||
| 082 | 0 | 0 | |a 641.3 |
| 090 | 0 | 0 | |a R |b 641.3/I24h |
| 100 | 1 | 0 | |a Iglesias, Hector A. |
| 245 | 1 | 0 | |a Handbook of food isotherms |b water sorption parameters for food and food components |c Hector A. Iglesias, Jorge Chirife |
| 260 | 0 | 0 | |a New York |b Academic Press |c 1982 |
| 300 | 0 | 0 | |a ix, 347 p. |b chiefly ill. |c 24 cm. |
| 440 | 0 | 0 | |a Food science and technology |
| 500 | 0 | 0 | |a Includes index |
| 595 | 0 | 0 | |a 0123703808 |
| 650 | 0 | 0 | |a Food |x Water activity |
| 700 | 1 | 0 | |a Chirife, Jorge |
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