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Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs

✍ Scribed by P. ATEBA; G. S. MITTAL

No coin nor oath required. For personal study only.

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Zu diesem Zweck wurden vitaminisierte und unvitaminisierte o l e in WC-Flaschen wiihrend 8 Monate