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Developing a new treatment of ‘Free Convection Film Flows and Heat Transfer’ began in Shang’s first monograph and is continued in this monograph. The curr
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Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the prin
Language: en
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