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Engineering aspects of food emulsification and...

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Science (General)
Engineering aspects of food...

Engineering aspects of food emulsification and homogenization

Dejmek, Petr, Rayner, Marilyn

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Science (General)

წელი:

2015

გამომცემლობა:

CRC Press

ენა:

english

გვერდები:

325

ISBN 10:

1466580445

ISBN 13:

9781466580442

სერია:

Contemporary food engineering (Unnumbered)

ფაილი:

PDF, 15.57 MB

IPFS:

,

english, 2015

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

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