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  1. 1
    Bearbmagovva

    Advances in seafood biochemistry: composition and quality Dahkki Flick, George J

    Almmustuhtton 1992
    Girji

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  2. 2
    Bearbmagovva

    Phase-state transitions in foods: chemical, structural, and rheological changes Dahkki Rao, M. A, Hartel, Richard W

    Almmustuhtton 1998
    Girji

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  3. 3
    Bearbmagovva

    Handbook of food enzymology Dahkki Whitaker, John R, Voragen, Alphons G. J, Wong, Dominic W. S

    Almmustuhtton 2003
    Girji

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  4. 4
    Bearbmagovva

    Starch in food: structure, function and applications Dahkki Eliasson, Ann-Charlotte

    Almmustuhtton 2004
    Girji

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  5. 5
    Bearbmagovva

    The stability and shelf-life of food Dahkki Kilcast, David, Subramaniam, Persis

    Almmustuhtton 2000
    Girji

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  6. 6
    Bearbmagovva

    Sensory evaluation techniques Dahkki Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas

    Almmustuhtton 1999
    Girji

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  7. 7
    Bearbmagovva

    Libro de resúmenes: 6§ Congreso Regional Escolar de Ciencia y Tecnología 2009

    Almmustuhtton 2009
    Girji

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  8. 8
    Bearbmagovva

    Seminario Latinoamericano y del Caribe y XII congreso nacional de ciencia y tecnología de alimentos: libro de resumenes

    Almmustuhtton 2000
    Girji

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