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An approach to modeling the rheological properties of food materials

✍ Scribed by Ryszard Myhan; Ireneusz Białobrzewski; Marek Markowski

Book ID: 113712014
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 995 KB
Volume: 111
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.02.011

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