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Cocoa butter and confectionery fats. Studies using programmed temperature X-ray diffraction and differential scanning calorimetry

โœ Scribed by G. M. Chapman; E. E. Akehurst; W. B. Wright


Book ID
112795905
Publisher
Springer-Verlag
Year
1971
Tongue
English
Weight
904 KB
Volume
48
Category
Article
ISSN
0003-021X

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