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Rancidity in foods

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Dades bibliogràfiques
Autors principals:	Allen, J. C (Autor), Hamilton, Richard John (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Londres Elsevier Applied Science 1989
Edició:	2a. ed
Matèries:	Alimentos > Rancios Rancidez de alimentos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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