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Mohammad U. H. Joardder

Rasta: 4
Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality
-15% su kodu: ENG15
70,11 
82,48 
Išsiųsime per 11-15 d. d.
State of Bound Water: Measurement and Significance in Food Processing
-15% su kodu: ENG15
143,97 
169,38 
Išsiųsime per 11-15 d. d.
Food Preservation in Developing Countries: Challenges and Solutions
-15% su kodu: ENG15
215,97 
254,08 
Išsiųsime per 11-15 d. d.
Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches
-15% su kodu: ENG15
477,50 
561,77 
Išsiųsime per 11-15 d. d.
Rasta: 4