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Evaluation of conventional and microwave heating systems for food processing based on TTI kinetics

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:sj139394v
Date January 2002
CreatorsTong, Zhen, 1970-
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 29481, Proquest: MQ85831

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