HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Book sections

Les transferts thermiques en cuisine

Document type :
Book sections
Complete list of metadata

https://hal-agroparistech.archives-ouvertes.fr/hal-01586742
Contributor : Eva Legras Connect in order to contact the contributor
Submitted on : Wednesday, September 13, 2017 - 11:11:31 AM
Last modification on : Monday, February 21, 2022 - 3:38:15 PM

Identifiers

  • HAL Id : hal-01586742, version 1

Collections

Citation

Denis Flick. Les transferts thermiques en cuisine. Christophe Lavelle. Science culinaire : Matière, procédés, dégustation, 2014, Echelles, 978-2-7011-7533-1. ⟨hal-01586742⟩

Share

Metrics

Record views

32