|
|
|
|
| LEADER |
00000Cab#a22000004a#4500 |
| 001 |
INGC-PRO-00298 |
| 003 |
AR-LpUFI |
| 005 |
20220927103302.0 |
| 008 |
200710s2005 | ||| eng d |
| 040 |
|
|
|a AR-LpUFI
|b spa
|
| 110 |
2 |
|
|a Modelado y Diseño de Ingeniería de Alimentos.
|g MODIAL.
|9 314517
|
| 245 |
0 |
0 |
|a Food freezing with simultaneous surface dehydration :
|b Approximate prediction of freezing time.
|
| 700 |
1 |
|
|a Campañone, Laura A.
|9 314424
|
| 700 |
1 |
|
|a Mascheroni, Rodolfo H.
|9 302530
|
| 700 |
1 |
|
|a Salvadori, Virginia O.
|9 314518
|
| 773 |
0 |
|
|t International Journal of heat and mass transfer
|g Vol.48, no.6, march 2005, pp.1205-1213
|x 00179310
|
| 856 |
4 |
|
|u http://dx.doi.org/10.1016/j.ijheatmasstransfer.2004.09.030
|
| 942 |
|
|
|c AJO
|6 _
|
| 990 |
|
|
|a GBY
|
| 999 |
|
|
|c 26654
|d 26654
|
