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Ingeniería de los alimentos: las operaciones básicas aplicadas a la tecnología de los alimentos

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Bibliographic Details
Main Author:	Earle, R. L (Author)
Format:	Book
Language:	Spanish
Published:	Zaragoza Acribia 1967
Subjects:	Industria alimentaria TECNOLOGIA DE ALIMENTOS Mecánica de fluidos Transmisión de calor Secado EVAPORACION SEPARACION QUIMICA Tecnología química
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