| Автор | Heldman, D. R. |
| Дата выпуска | 1983 |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Название | 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 |
| Тип | research-article |
| DOI | 10.1080/07373938408959855 |
| Electronic ISSN | 1532-2300 |
| Print ISSN | 0737-3937 |
| Журнал | Drying Technology |
| Том | 2 |
| Первая страница | 563 |
| Последняя страница | 566 |
| Аффилиация | Heldman, D. R.; Department of Food Science and Human Nutrition, Michigan State University |
| Выпуск | 4 |
