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A Discussion on Food Technology in the 1980s || Textural Properties and Food Acceptability

✍ Scribed by P. Sherman

Book ID: 123660854
Publisher: The Royal Society
Year: 1975
Tongue: English
Weight: 765 KB
Volume: 191
Category: Article
ISSN: 0080-4649
DOI: 10.2307/76911

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