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Food freezing and thawing calculations

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Pham, Q. Tuan.

Food freezing and thawing calculations

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food freezing and thawing calculationsby Q. Tuan Pham.
Author:	Pham, Q. Tuan.
Published:	New York, NY :Springer New York :2014.
Description:	xv, 151 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Frozen foods.
Online resource:	http://dx.doi.org/10.1007/978-1-4939-0557-7
ISBN:	9781493905577 (electronic bk.)

Food freezing and thawing calculations
Pham, Q. Tuan.

Food freezing and thawing calculations[electronic resource] /by Q. Tuan Pham. - New York, NY :Springer New York :2014. - xv, 151 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

ISBN: 9781493905577 (electronic bk.)Subjects--Topical Terms:

288462
Frozen foods.

Dewey Class. No.: 641.45

Food freezing and thawing calculations
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003 DE-He213
005 20140917102416.0
006 m d
007 cr nn 008maaau
008 141114s2014 nyu s 0 eng d
020 $a 9781493905577 (electronic bk.)
020 $a 9781493905560 (paper)
035 $a 978-1-4939-0557-7
040 $a GP $c GP
041 0 $a eng
082 0 4 $a 641.45 $2 23
090 $a TP372.3 $b .P534 2014
100 1 $a Pham, Q. Tuan. $3 680202
245 1 0 $a Food freezing and thawing calculations $h [electronic resource] / $c by Q. Tuan Pham.
260 $a New York, NY : $b Springer New York : $b Imprint: Springer, $c 2014.
300 $a xv, 151 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
650 0 $a Frozen foods. $3 288462
650 0 $a Thawing. $3 680203
650 0 $a Food $x Preservation. $3 194586
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biochemical Engineering. $3 274179
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in food, health, and nutrition. $3 558008
856 4 0 $u http://dx.doi.org/10.1007/978-1-4939-0557-7
950 $a Chemistry and Materials Science (Springer-11644)

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000000097851

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EB TP372.3 P534 2014

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http://dx.doi.org/10.1007/978-1-4939-0557-7

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