Pérez-Won, M. (2017). On studying different high pressure impregnation (hpi) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics.
Citación estilo ChicagoPérez-Won, Mario. On Studying Different High Pressure Impregnation (hpi) Conditions to Dried Seafood Products: Influence On Biochemical Characteristics, Rheological and Thermophysical Properties, and Mass Transfer Kinetics. 2017.
Cita MLAPérez-Won, Mario. On Studying Different High Pressure Impregnation (hpi) Conditions to Dried Seafood Products: Influence On Biochemical Characteristics, Rheological and Thermophysical Properties, and Mass Transfer Kinetics. 2017.
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