The influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties
An edition of The influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties (1998)
By Margaret Mary Scully
Publish Date
1998
Publisher
University College Dublin
Language
eng
Pages
246
1-1 of 1 Editions
The influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties
Language: eng
Pages: 246
Published In: 1998
Publisher: University College Dublin