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The fundamentals of food engineering

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Détails bibliographiques
Auteur principal:	Charm, Stanley E (Auteur)
Format:	Livre
Langue:	anglais
Publié:	Westport Avi 1971
Édition:	2a. ed
Sujets:	Transmisión de calor EVAPORACION Deshidratación SEPARACION QUIMICA TECNOLOGIA DE ALIMENTOS INDUSTRIAS ALIMENTICIAS
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