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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カテゴリー:

Technique - Food Manufacturing

年:

1997

版:

3rd Revised ed.

出版社:

Prentice Hall

言語:

english

ページ:

582

ISBN 10:

0023219513

ISBN 13:

9780023219511

ファイル:

PDF, 59.66 MB

IPFS:

,

english, 1997

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