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Tecnología de las emulsiones en la industria alimentaria

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Bibliographic Details
Main Author:	Acevedo Bonzi, Luis Fernando (autor)
Format:	Book
Language:	Spanish
Published:	Valparaíso Universidad Católica de Valparaíso 1979
Series:	Programa de Educación Permanente para Profesionales
Subjects:	TECNOLOGIA DE ALIMENTOS Industria alimentaria Emulsiones Coloides Estados de la Materia Sólidos Líquidos Leche Carne
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