Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Bog, Hardback, Engelsk)
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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

(Bog, Hardback, Engelsk)
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
Forlag: Taylor & Francis Inc

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Alle detaljer

Forlag Taylor & Francis Inc
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 27-09-2016
Første udgivelsesår 2016
Serie Contemporary Food Engineering
Illustrationer 36 Tables, black and white; 6 Illustrations, color; 110 Illustrations, black and white
Fagredaktør Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan (The University of Reading Niranjan
Originalsprog United States
Sideantal 414
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 414 pages, 36 Tables, black and white; 6 Illustrations, color; 110 Illustrations, black and white
Mål 234 x 156
ISBN-13 / EAN-13 9781466504677