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PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING: CONTEMPORARY FOOD ENGINEERING

FOOD SCIENCE

PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING: CONTEMPORARY FOOD ENGINEERING

By DEVAHASTIN SAKAMON

BP 160.00 Send Query
ISBN 13
9781420082418
ISBN 10
N/A
Publisher
CRC PRESS
Year
2010
Pages
—
Binding
HB

Description

N/A

Table of Contents

N/A