Opening book details…
About this nonfiction
Microwave Dehydration of Food and Food Ingredients by Durance, T. (author);Yaghmaee, P. (author) is a nonfiction available to read on EtoBox.
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- Durance, T. (author);Yaghmaee, P. (author)
- Publisher
- Elsevier
- Published
- 2011
- Language
- EN
- Category
- nonfiction
More by Durance, T. (author);Yaghmaee, P. (author)
Browse all works by Durance, T. (author);Yaghmaee, P. (author)
Similar books
- Dictionary of Food and Ingredients (Dictionary of Food Ingredients) — Robert S. Igoe; Yiu H. Hui (1996)
- Home Food Dehydration — EMME WHEELER (1974)
- Biotechnology and Food Ingredients — edited by Israel Goldberg and Richard Williams (1991)
- Dehydration of Foods (Food Engineering Series) — Gustavo V Barbosa-Cánovas; Humberto Vega-Mercado (2010)
- Food Dehydration: Principles v. 1 — M.J. Copley Wallace B.Van Arsdel (1963)
- A Dictionary of Japanese Food: Ingredients and Culture — Richard Hosking (1996)