adicionar à lista de desejos
Food Properties Handbook
idioma: inglês
Editor:
TAYLOR & FRANCIS INC, maio de 2009 ‧
ver detalhes do produto
317,69€
10% DESCONTO
CARTÃO
YzBkVVZFVjBOMmhHZEc1T1QwTklhVVpRY1U1T1VFVm5iVEJRTDJkWE1XRmtjVXN4WVVoc1dYbFdjVkZaV21kV1RUTTRVREJ2Tm1OV1ltRXhWMkk0UzNFeU9FZFdiVWRKYVhkaU56WnpUakV3ZUZCVVUxUjVkRUp1ZFcxb09HOXFXR1I2T1RocVluUlFZalZQVUZWWk1pczFVVXhTVDBsSlZsUmhiakJ1VjBadE4zcGtUWGh2VW5GTE9GUklaWE5sUTB4d1JFUmlhalkxWlVWc1dGVldTbmQ2Y1ZKQ05EZHpOelJPVUZOblQwMXNRM0J0ZFVGMVoxbHNVRTlCV205UldYUXphRnBVSzJZdlRtcGtaMXBDUTAxTWMwNHhOMHRzUlZGR05IUnJWbFI0YWtkcVYwVk1SVFpKT1d0TWJISlJaREZCVldJM1kxUkdRVWN2Y1c1NlpYTjRhazFQZFd0dVUwRkxaMFpqVGxJNWVrNVRiblJoZEZjeVVWUldTbHA1VUVaU2JrbEVkVU0xY1hkcldEWjJlRE5rWld4bE1XZ3dlREZ3V2xwVmRXRktXa3cxVlZZd1FsUnpTVWwyT1N0WFMxWlZNRkJSTUUxaGF6aENhaTlSUVdJeE16TlpORzh2UVdZMmFEbElhVFJPWVdwUU1UUm1jMVpPVkRSak1UVTBWVVYzZVhoQ00wc3hlVVZMUW5KMVlYVkZSRFpJVm5BNVpHbHlWMUpTTVhGRVZIVmxhWFJLWkZBM2F6SmlOMWg0YURad1pubHJWM1JvTXpsRFNYbG9Ua2gxTDBWMloyUlFjV2s0VHpRck5WQldUbTFPTUdwSVMwWmFkMk54UkdONlIwSm9UeXROT0VwNmFVeHdWbEJJVjFGM2JtdDRUMFZqUVRob1JHSlNVQzlKUmsxYWRUVlJSVUpsTTFoVlZVZEtTVVk0WlVseVRURkROVXgxYkcxU01HSTVTbTVwWVZwUGRVOXFMMGxoVHpad1QzVlRhakpqY0RCb1VuRlpSVXBLV0VadWVuSkdhQzk2UldkVmJWcFhVMjFJVmxkM2RYVlBlVEpCVEZsT0wxQkZialJDYUVkNFZsWXdXWEp6TTNwa2N6SjBRME01TDBGVmMzTmtVV3RVVEd0VGNYZEpWaTgwY2pKTmNuRkljMHhNVldObWJHaGtURFZNZEVZNU1rcFhVVUkyUWxkMVkwZFFPRmM0ZFZKdVVteENTRGRhWVVGWmNHUm5VVEJQUW5Zdk0ycFVTVkE1VTA5NU5tdFhWbnBQWVhKc1EzaHNPRTlsUzBkUk1Vd3dMemhITVdsWVVVYzFabFV2ZDA1alNpOXlRMmxqYVRsYVNVcDFUbmR1VTJKYWNWSnNUbUozZFROU1pYTlpkWFp2WTBNM0wyZHhNazU1VVU5TmVWSmhibFZWTmtoR2NqaG9LMUl5VmxBNGRIWTBObTl3Y1RoT1NGTlJTek5YY0VGc1FRPT06WUtsUkErelhCM2VNVjVESm1qTGhwQT09
portes grátis
Venda o seu livro
SINOPSE
Contains data on the physical, thermal, and thermodynamic properties of foods. This edition focuses on measurement techniques, basic data compilation for diversified foods, and the generic models for foods or for groups of foods. It also covers properties data and terminology as well as food processing and preservation applications.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9780849350054 |
| Editor: | TAYLOR & FRANCIS INC |
| Data de Lançamento: | maio de 2009 |
| Idioma: | Inglês |
| Encadernação: | Capa dura |
| Páginas: | 878 |
| Tipo de produto: | Livro |
| Coleção: | Contemporary Food Science |
| Classificação Temática: |
Livros em Inglês
>
Engenharia
>
Engenharia Geral
|
| EAN: | 9780849350054 |
LIVROS DA MESMA COLEÇÃO
-
imagem não disponívelFood Chemistry LaboratoryFood Chemistry LaboratoryeBook10%CRC PRESS104,66€ 10% CARTÃO
-
imagem não disponívelAutomation For Food EngineeringAutomation For Food EngineeringeBook10%CRC PRESS364,38€ 10% CARTÃO