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

Subject(s):

DDC classification:

541/.34514 23

LOC classification:

TP156.E6

Call number: Grundsignatur: 2016 A 2971PPN: PPN: 822133024

Holdings ( 1 )

Holdings
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

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