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by: Marilyn Rayner · Petr DejmekHardcover details (USA). details (UK). details (Germany). details (Canada). ISBN: 978-1-4665-8043-5 ISBN-10: 1-4665-8043-7 CRC Press · 2015 |
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2021 | Paperback | Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering) |