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Sensory properties of foods

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Détails bibliographiques
Auteurs principaux:	Birch, G. G (Auteur), Brennan, James G (Auteur), Parker, K. J (Auteur)
Format:	Livre
Langue:	anglais
Publié:	Londres Applied Science Publishers 1977
Sujets:	Alimentos Evaluación CONFITES Biotecnología Análisis químico
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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