Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner, Petr Dejmek
Contributor(s): Resource type: Ressourcentyp: BuchBookPublisher number: K16909Language: English Series: Contemporary food engineeringPublisher: Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, [2015]Copyright date: © 2015Description: xxvi, 305 Seiten : Illustrationen, Diagramme ; 24 cmISBN:- 9781466580435
- 541/.34514 23
- TP156.E6
| Item type | Home library | Collection | Shelving location | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
| Freihandbestand ausleihbar | Bibliothek Campus Süd | chet 6.3 | Lesesaal Technik (LST) | 2016 A 2971 | Available | 53182595090 |
Total holds: 0