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Physical, chemical and biological changes in food caused by thermal processing

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Bibliographic Details
Main Authors:	Hoyem, Tore (Author), Kvale, Oskar (Author)
Format:	Book
Language:	English
Published:	Londres Applied Science 1977
Subjects:	TECNOLOGIA DE ALIMENTOS INDUSTRIA Análisis químico CONCENTRACION EVAPORACION Enzimas Evaluación
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