Rheology of Fluid and Semisolid Foods
Material type: Computer fileLanguage: English Publication details: Boston, MA Springer US 2007. Edition: Second EditionISBN: 9780387709307, 978-0-387-70930-7Subject(s): Chemistry | Chemistry | Food science | Food ScienceDDC 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 | E7305 |
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641.3, 23 664 23 Experiments in Unit Operations and Processing of Foods | 641.3, 23 664 23 Predictive Modeling and RiskAssessment | 641.3, 23 664 23 Essentials of Food Science | 641.3, 23 664 23 Rheology of Fluid and Semisolid Foods | 641.3, 23 664 23 Ingredients in Meat Products | 641.3, 23 664 23 Food Materials Science | 641.3, 23 664 23 Thermal Processing of Packaged Foods |
Chemistry and Materials Science (Springer-11644)
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