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Analysis of the glyceride structure of cocoa butter by thermal gradient crystallization

✍ Scribed by Gary V. Jones; Earl G. Hammond

Book ID: 112803382
Publisher: Springer-Verlag
Year: 1961
Tongue: English
Weight: 615 KB
Volume: 38
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02633900

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