Activation Volume from Stress Relaxation Curves in Raw and...

Activation Volume from Stress Relaxation Curves in Raw and Cooked Potato

Blahovec, Jiri
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
6
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1081/JFP-120017814
Date:
January, 2003
File:
PDF, 481 KB
english, 2003
Conversion to is in progress
Conversion to is failed