A review of: “HANDBOOK OF FOOD ISOTHERMS: WATER SORPTION PARAMETERS FOR FOOD AND FOOD COMPONENTS”, by Hector A. Iglesias and Gorge Chirife Departamento de Industrlas Facultad de Ciencias Exactas y Naturales Uniyersidad de Buenos Aires, Argentina Published by: Academic Press, Inc. Ill Fifth Avenue New York, NY 10003
Heldman, D. R.; Heldman, D. R.; Department of Food Science and Human Nutrition, Michigan State University
Журнал:
Drying Technology
Дата:
1983
116.0Кб