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Fundamentals of food process engineering = Fundamentos del proceso de ingeniería de alimentos / Romeo T. Toledo

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Material type: Text

TextLanguage: English Series: Food science text seriesCalifornia : Springer, 2007Edition: 3 edDescription: 579 pISBN:

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Libros	Biblioteca Central Rafael Parga Cortes Colección general	Generalidades	INV 664.02 T649f (Browse shelf(Opens below))	Ej. 1	Available		309280

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Previous	INV 664.0015 S131p Physical properties of foods = Propiedades fisicas de los alimentos /	INV 664.0015 V217k Kinetic modeling of reactions in foods = Modelado cinetico de las reacciones en alimentos /	INV 664.02 H236 Handbook of food and bioprocess modeling techniques = Manual de los alimentos y las técnicas de modelado de bioprocesos /	INV 664.02 T649f Fundamentals of food process engineering = Fundamentos del proceso de ingeniería de alimentos /	INV 664.024 H726t Thermal processing of packaged foods = Procesamiento térmico de alimentos envasados /	INV 664.024 H726t Thermal processing of packaged foods = Procesamiento térmico de alimentos envasados /	INV 664.07 N532 New physico-chemical tecniques for the characterization of complex food systems = Nuevas tecnicas físico-quimicas para la caracterización de los sistemas alimentarios complejos /	Next

Texto en ingles. Solicitar en coleccion RESERVA

Con información de ANA01, completado con ANA02

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