Foods: A Scientific Approach

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Technique - Food Manufacturing
Foods: A Scientific Approach

Foods: A Scientific Approach

Helen Charley

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Categorie:

Technique - Food Manufacturing

Anno:

1997

Edizione:

3rd Revised ed.

Casa editrice:

Prentice Hall

Lingua:

english

Pagine:

582

ISBN 10:

0023219513

ISBN 13:

9780023219511

File:

PDF, 59.66 MB

IPFS:

,

english, 1997

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