Food science : a symposium on quality & preservation of foods.

Food science : a symposium on quality & preservation of foods.

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Detalles Bibliográficos
Autor principal:	Bate-Smith, E.C.
Otros Autores:	Morris, T. N.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	Cambridge : University press, 1952
Materias:	Alimentos Calidad Industrias agrícolas

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