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Rheology of fluid and semisolid foods: principles and applications

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Detalhes bibliográficos
Autor principal:	Rao, M. Anandha (Author)
Formato:	Livro
Idioma:	inglês
Publicado em:	Nueva York Springer 2007
Edição:	2a. ed
Colecção:	Food Engineering
Assuntos:	TECNOLOGIA DE ALIMENTOS Conservación de los alimentos PROCESAMIENTO INDUSTRIAL
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