Drying Part 2 : Dewatering and impregnation soaking processes ("DIS Processes")
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Main Author: | |
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Format: | book_section biblioteca |
Language: | eng |
Published: |
Elsevier
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, séchage, Immersion, diffusion, transfert de masse, eau, solute, concentration, modèle, colloïde, produit alimentaire, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_24936, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_8309, http://aims.fao.org/aos/agrovoc/c_24133, http://aims.fao.org/aos/agrovoc/c_1801, http://aims.fao.org/aos/agrovoc/c_4881, http://aims.fao.org/aos/agrovoc/c_1763, http://aims.fao.org/aos/agrovoc/c_3032, |
Online Access: | http://agritrop.cirad.fr/387087/ |
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