FOOD PROCESS ENGINEERING: THEORY AND LABORATORY EXPERIMENTS

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Opis bibliograficzny
1. autor:	SHARMA SHRI K
Format:	Książka
Wydane:	NEW YORK JOHN WILEY & SONS, INC 2000
Hasła przedmiotowe:	FOOD TECHNOLOGY,FOOD PROCESSING,TECHNOLOGY,
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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