Crystallization in foods

Author(s)

• Hartel, Richard W.

Bibliographic Information

Crystallization in foods

Richard W. Hartel

（Food engineering series）

Aspen Publishers, c2001

Note

Includes bibliographical references and index

Details

• NCID: BA56218025
• ISBN:
  • 0834216345
• LCCN: 00068991
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Gaithersburg, MD
• Pages/Volumes: x, 325 p.
• Size: 26 cm
• Classification:
  • LCC : TP370.5
  • DC21 : 664
• Subject Headings:
  • LCSH : Food
  • LCSH : Crystallization
  • LCSH : Food texture
• Parent Bibliography ID:
  • BA2972242X