Corrigendum to "Characterization of dough baked via blue laser" [J. Food Eng. 232 (2018) 56–64]. (October 2018)
- Record Type:
- Journal Article
- Title:
- Corrigendum to "Characterization of dough baked via blue laser" [J. Food Eng. 232 (2018) 56–64]. (October 2018)
- Main Title:
- Corrigendum to "Characterization of dough baked via blue laser" [J. Food Eng. 232 (2018) 56–64]
- Authors:
- Blutinger, Jonathan David
Meijers, Yorán
Chen, Peter Yichen
Zheng, Changxi
Grinspun, Eitan
Lipson, Hod - Abstract:
- Is Part Of:
- Journal of food engineering. Volume 234(2018)
- Journal:
- Journal of food engineering
- Issue:
- Volume 234(2018)
- Issue Display:
- Volume 234, Issue 2018 (2018)
- Year:
- 2018
- Volume:
- 234
- Issue:
- 2018
- Issue Sort Value:
- 2018-0234-2018-0000
- Page Start:
- 117
- Page End:
- Publication Date:
- 2018-10
- Subjects:
- Food industry and trade -- Periodicals
Food -- Analysis -- Periodicals
Aliments -- Industrie et commerce -- Périodiques
Aliments -- Analyse -- Périodiques
Aliments -- Recherche -- Périodiques
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/02608774 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.jfoodeng.2018.04.018 ↗
- Languages:
- English
- ISSNs:
- 0260-8774
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 4984.543000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 6479.xml