FUNDAMENTALS OF FOOD PROCESS ENGINEERING, 2ND ED.

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Opis bibliograficzny
1. autor:	TOLEDO, R.T
Format:	Książka
Wydane:	NEW DELHI CBS 1997
Hasła przedmiotowe:	CHEMICAL ENGG,
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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