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The fundamentals of food engineering

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Bibliographic Details
Main Author:	Charm, Stanley E (Author)
Format:	Book
Language:	English
Published:	Westport Avi 1971
Edition:	2a. ed
Subjects:	Transmisión de calor EVAPORACION Deshidratación SEPARACION QUIMICA TECNOLOGIA DE ALIMENTOS INDUSTRIAS ALIMENTICIAS
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