Cite
HARVARD Citation
Joardder, M. et al. (2016) Porosity : establishing the relationship between drying parameters and dried food quality. [Online]. Cham : Springer. Available from: http://access.bl.uk/ark:/81055/vdc_100072106902.0x000001
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Joardder, M. et al. (2016) Porosity : establishing the relationship between drying parameters and dried food quality. [Online]. Cham : Springer. Available from: http://access.bl.uk/ark:/81055/vdc_100072106902.0x000001