Genie industriel alimentaire; aspects fondamentaux
Diagrs., tables. Bibliography p. 251-269;
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| Format: | Texto biblioteca |
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Paris (France) Masson
1976
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| Subjects: | FOOD TECHNOLOGY, PROCESSING, TECHNOLOGY, FOOD INDUSTRY, MATHEMATICS, HEAT, FERMENTATION, PASTEURIZING, FOODS, STERILIZING, MICROORGANISMS, BACTERICIDES, TECHNOLOGIE ALIMENTAIRE, TECNOLOGIA DE LOS ALIMENTOS, TRAITEMENT, TECHNOLOGIE, INDUSTRIE ALIMENTAIRE, MATHEMATIQUE, CHALEUR, PASTEURISATION, PRODUIT ALIMENTAIRE, STERILISATION (GERMES), MICROORGANISME, BACTERICIDE, PROCESAMIENTO, TECNOLOGIA, INDUSTRIA ALIMENTARIA, MATEMATICAS, CALOR, FERMENTACION, PASTEURIZACION, ALIMENTOS, ESTERILIZACION, MICROORGANISMOS, BACTERICIDAS, |
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| Summary: | Diagrs., tables. Bibliography p. 251-269; |
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