Engineering Principles for Food Process and Product Realization (Food Engineering Series)
  • 洋書

Engineering Principles for Food Process and Product Realization (Food Engineering Series)  Hardcover,  言語:ENG

Niranjan, Keshavan

  • ウェブストア価格 ¥11,767(本体¥10,698)
  • Springer International Publishing AG(2022/08発売)
  • ポイント 106pt
  • 海外取次在庫
Engineering Principles for Food Process and Product Realization (Food Engineering Series)
  • 洋書

Engineering Principles for Food Process and Product Realization (Food Engineering Series)  Paperback

Niranjan, Keshavan

  • ウェブストア価格 ¥11,767(本体¥10,698)
  • Springer International Publishing AG(2023/08発売)
  • ポイント 106pt
  • 海外取次在庫
Advances in Heat Transfer Unit Operations : Baking and Freezing in Bread Making (Contemporary Food Engineering)
  • 洋書
  • 電子版あり

Advances in Heat Transfer Unit Operations : Baking and Freezing in Bread Making (Contemporary Food Engineering)  Hardcover,  言語:ENG

Calderon-Dominguez, Georgina (EDT)/ Gutierrez-Lopez, Gustavo F. (EDT)/ Niranjan, Keshavan (EDT)

  • ウェブストア価格 ¥74,905(本体¥68,096)
  • CRC Press Inc(2016/09発売)
  • ポイント 680pt
  • 海外からお取り寄せ(通常6~9週間)