The Technology of extrusion cooking
By: edited by N.D. Frame.
Contributors: Frame, N. D.
Edition: 1st ed.
Publisher: Blackie Academic & Professional
Published: 1994
Place of publication: London; New York
Language: eng
Number of pages: 253
Subjects: Food -- Extrusion.
Description: x, 253 p. : 24 cm
Notes: Includes bibliographical references and index.