𝔖 Bobbio Scriptorium
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EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA

✍ Scribed by SHEKHAR U. KADAM; P. PRABHASANKAR

Book ID
111347121
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
589 KB
Volume
43
Category
Article
ISSN
0022-4901

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