𝔖 Bobbio Scriptorium
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COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS

✍ Scribed by P. J. RUTLEDGE; P. W. BOARD

Book ID
111345904
Publisher
John Wiley and Sons
Year
1980
Tongue
English
Weight
423 KB
Volume
11
Category
Article
ISSN
0022-4901

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