Physical Properties of Foods
Material type: Computer fileLanguage: English Publication details: New York, NY Springer New York 2006. ISBN: 9780387308081, 978-0-387-30808-1Subject(s): Chemistry, Physical organic | Chemistry/Food Science, general | Agriculture | Agriculture | Chemistry | Chemistry | Food science | Food Science | Physical ChemistryDDC classification: 641.3, Online resources: Click here to access onlineItem type | Current library | Call number | Status | Date due | Barcode |
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E(electronic)-Books | NISER LIBRARY | 641.3, 23 664 23 (Browse shelf(Opens below)) | Available | E7230 |
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641.3, 23 664 23 Fundamentals of Food Process Engineering | 641.3, 23 664 23 Viruses in Foods | 641.3, 23 664 23 Fruit Manufacturing | 641.3, 23 664 23 Physical Properties of Foods | 641.3, 23 664 23 Pulsed Electric Fields Technology for the Food Industry | 641.3, 23 664 23 Sterilization Of Food In Retort Pouches | 641.3, 23 664 23 Foodborne Parasites |
Chemistry and Materials Science (Springer-11644)
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