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Etudes récentes sur les propriétés thermophysiques des aliments

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Bibliographic Details
Format:	Book
Language:	French English
Published:	París Institut International du Froid 1974 París International Institute of Refrigeration 1974
Series:	Science et Technique du Froid Refrigeration Science and Technology
Subjects:	Alimentos PROPIEDADES TERMOFISICAS Conservación de los alimentos Refrigeración Alimentos congelados TECNOLOGIA DE ALIMENTOS
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