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Journal description
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Details for article 3 of 5 found articles
| Title: |
Evolution de la chaleur specifique apparente des fromages fondus entre 40 et 100°C. Influence de leur composition |
| Author: |
Thomareis, A.S. Hardy, J. |
| Appeared in: |
Journal of food engineering |
| Paging: | Volume 4 (1985) nr. 2 pages 18 p. |
| Year: |
1985 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 5 found articles
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