The influence of freezing and tissue porosity on the material properties of vegetable tissues

Bibliographic Details
Main Author: Ralfs, Julie D.
Published: University of Reading 2002
Subjects:
664
Online Access:http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251279
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spelling ndltd-bl.uk-oai-ethos.bl.uk-2512792015-03-19T07:12:46ZThe influence of freezing and tissue porosity on the material properties of vegetable tissuesRalfs, Julie D.2002664Food technology & food microbiologyUniversity of Readinghttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251279Electronic Thesis or Dissertation
collection NDLTD
sources NDLTD
topic 664
Food technology & food microbiology
spellingShingle 664
Food technology & food microbiology
Ralfs, Julie D.
The influence of freezing and tissue porosity on the material properties of vegetable tissues
author Ralfs, Julie D.
author_facet Ralfs, Julie D.
author_sort Ralfs, Julie D.
title The influence of freezing and tissue porosity on the material properties of vegetable tissues
title_short The influence of freezing and tissue porosity on the material properties of vegetable tissues
title_full The influence of freezing and tissue porosity on the material properties of vegetable tissues
title_fullStr The influence of freezing and tissue porosity on the material properties of vegetable tissues
title_full_unstemmed The influence of freezing and tissue porosity on the material properties of vegetable tissues
title_sort influence of freezing and tissue porosity on the material properties of vegetable tissues
publisher University of Reading
publishDate 2002
url http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251279
work_keys_str_mv AT ralfsjulied theinfluenceoffreezingandtissueporosityonthematerialpropertiesofvegetabletissues
AT ralfsjulied influenceoffreezingandtissueporosityonthematerialpropertiesofvegetabletissues
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