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Rheology of fluid and semisolid foods: principles and applications

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Detalles Bibliográficos
Autor Principal:	Rao, M. Anandha (Author)
Formato:	Libro
Idioma:	inglés
Publicado:	Nueva York Springer 2007
Edición:	2a. ed
Series:	Food Engineering
Subjects:	TECNOLOGIA DE ALIMENTOS Conservación de los alimentos PROCESAMIENTO INDUSTRIAL
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