Mechanical compression of food products during freeze-drying through force produced by springs.

Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.

Bibliografske podrobnosti
Glavni avtor:	Emami, Seid-Hossein
Drugi avtorji:	James M. Flink.
Format:	Thesis
Jezik:	eng
Izdano:	Massachusetts Institute of Technology 2008
Teme:	Nutrition and Food Science Freeze-dried foods Compacting
Online dostop:	http://dspace.mit.edu/handle/1721.1/27886 http://hdl.handle.net/1721.1/27886

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