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

 

作者: D. R. Heldman,  

 

期刊: Drying Technology  （Taylor Available online 1983）
卷期: Volume 2, issue 4  

页码: 563-566

 

ISSN:0737-3937

 

年代: 1983

 

DOI:10.1080/07373938408959855

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

 

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