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Water content, one of the most important properties of food

✍ Scribed by Heinz-Dieter Isengard

Book ID: 117648722
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 85 KB
Volume: 12
Category: Article
ISSN: 0956-7135
DOI: 10.1016/s0956-7135(01)00043-3

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