HANDBOOK OF FOOD ENGINEERING/  
ED. BY D.R.  HELDMAN, D.B. LUND. 
 - NEW YORK:   MARCEL DEKKER  1992 
 - VIII, 756 P.  26 CM 
 - FOOD SCIENCE AND TECHNOLOGY  V.51 .
<br/><br/> INCLUYE BIBLIOGRAFIAS E INDICE. 
<br/><br/><label>ISBN: </label>0-8247-8463-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1.ALIMENTOS -INDUSTRIA Y COMERCIO.
<br/><br/><label>Dewey Class. No.: </label>C 664 H35