Études récentes sur les propriétés thermopysiques des aliments =
Current studies on the thermophysical properties of foodstuffs / c édite par Institut International du Froid.

Description

Corporate Author

International Institute of Refrigeration.

Language(s)

French ; English

Published

Paris : L'Institut, [1974].

Subjects

Food, Frozen > Food, Frozen / Congresses

Note

At head of title: Science et technique du froid. Refrigeration science and technology.
French or English.

Physical Description

349 p. : ill. ; 24 cm.

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