The Technology of Extrusion Cooking /

Bibliographic Details

Main Author:	Frame, N. D.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1994.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book