✦ LIBER ✦
Fractal Analysis and Crust Water Diffusivity of a Restructured Potato Product During Deep-Fat Frying
✍ Scribed by M. RUBNOV; I.S. SAGUY
- Book ID
- 108821247
- Publisher
- Institute of Food Technologists
- Year
- 1997
- Tongue
- English
- Weight
- 148 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0022-1147
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