Trends in Food Engineering (Food Preservation Technology Series)
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Author
Contributions
- Jorge E. Lozano (Editor) - Contributor
- Cristina Anon (Editor) - Contributor
- Efren Parada-Arias (Editor) - Contributor
- Gustavo V. Barbosa-Canovas (Editor) - Contributor
Publication
2000-06-07 - CRC
Language
English
Word Count
86,750 words, Guess
Page Count
347 pages
Physical Format
Hardcover
Identifiers
- ISBN-101566769914
- ISBN-139781566769914
- Goodreads4368493
- Library of Congress Control Number00102585
- Better World Books9781566769914
and 1 more
- Open LibraryOL8670959M
Classifications
- LCCTP368.T737 2000
First Sentence
Structure-property relations are crucial in material science; for example, in the design of alloys and composites notable for strength, light weight, and resistance to heat for aeronautic applications.
Subjects
Other Editions
- Trends in Food Engineering (Food Preservation Technology Series)
Show 1 more editions
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