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Food texture

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Bibliografske podrobnosti
Glavni avtor:	Matz, Samuel A. (autor)
Format:	Knjiga
Jezik:	angleščina
Izdano:	Westport Avi 1962
Serija:	Avi Books on Food Processing
Teme:	TECNOLOGIA DE ALIMENTOS Alimentos Análisis de alimentos Microbiología alimentaria
Oznake:	Označite Brez oznak, prvi označite!

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