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PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING: CONTEMPORARY FOOD ENGINEERING

FOOD SCIENCE

PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING: CONTEMPORARY FOOD ENGINEERING

Par DEVAHASTIN SAKAMON

BP 160.00 Envoyer une demande

ISBN 13: 9781420082418
ISBN 10: N/A
Éditeur: CRC PRESS
Année: 2010
Pages: —
Reliure: HB

Description

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Table des matières

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