A review of: “<i>HANDBOOK OF FOOD ISOTHERMS: WATER SORPTION PARAMETERS FOR FOOD AND FOOD COMPONENTS</i>”, by Hector A. Iglesias and Gorge Chirife Departamento de Industrlas Facultad de Ciencias Exactas y Naturales Uniyersidad de Buenos Aires, Argentina Published by: Academic Press, Inc. Ill Fifth Avenue New York, NY 10003
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Resumen
(1983). A review of: “HANDBOOK OF FOOD ISOTHERMS: WATER SORPTION PARAMETERS FOR FOOD AND FOOD COMPONENTS”, by Hector A. Iglesias and Gorge Chirife Departamento de Industrlas Facultad de Ciencias Exactas y Naturales Uniyersidad de Buenos Aires, Argentina Published by: Academic Press, Inc. Ill Fifth Avenue New York, NY 10003. Drying Technology: Vol. 2, No. 4, pp. 563-566.
Cómo citar
Dennis R. Heldman (1984). A review of: “<i>HANDBOOK OF FOOD ISOTHERMS: WATER SORPTION PARAMETERS FOR FOOD AND FOOD COMPONENTS</i>”, by Hector A. Iglesias and Gorge Chirife Departamento de Industrlas Facultad de Ciencias Exactas y Naturales Uniyersidad de Buenos Aires, Argentina Published by: Academic Press, Inc. Ill Fifth Avenue New York, NY 10003. https://doi.org/10.1080/07373938408959855