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Physical chemistry of food processes vol. 2: Advanced techniques, structures and applications

✍ Scribed by Engel, Karl-Heinz

Book ID: 123603499
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 205 KB
Volume: 5
Category: Article
ISSN: 0924-2244
DOI: 10.1016/0924-2244(94)90144-9

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