Heat and mass transfer during baking

bookPart

Vries, U. de

Rask, C.
TNO Identifier
53462
Repository link
https://resolver.tno.nl/uuid:f5f90017-43cf-45e7-914a-c5fa5e28760b
Publisher
Elsevier
Source title
Processing and quality of foods, volume 1 : high temperature/short time (HTST) processing : guarantee for high quality food with long shelflife.
Editor(s)
Zeuthen, P.
Cheftel, J.C.
Eriksson, C.
Place of publication
London
Pages
1.145-1.152
Files
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