Thermal analysis of foods
By: edited by V.R. Harwalkar and C.-Y. Ma.
Contributors: Harwalkar, V. R.; Ma, C.-Y.
Series: Elsevier applied food science series
Publisher: Elsevier Applied Science; Sole distributor in USA and Canada, Elsevier Science Pub. Co.
Published: 1990
Place of publication: London; New York; New York, NY
Language: eng
Number of pages: 362
Subjects: Food -- Analysis.; Thermal analysis.
Notes: Includes bibliographical references and index.