✦ LIBER ✦
Freezing rate simulation as an aid to reducing crystallization damage in foods
✍ Scribed by P.D. Sanz; C. de Elvira; M. Martino; N. Zaritzky; L. Otero; J.A. Carrasco
- Book ID
- 117497385
- Publisher
- Elsevier Science
- Year
- 1999
- Tongue
- English
- Weight
- 446 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0309-1740
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