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Physiochemical Aspects of Food Engineering and Processing

Sakamon Devahastin

Physiochemical Aspects of Food Engineering and Processing - New York CRC Press 2011 - 363p

Sakamon Devahastin: Physiochemical Aspects of Food Engineering and Processing. New York. CRC Press, 2011. 1-4200-8241-8--(664.07DEV)

ENGLISH

ISBN: 1-4200-8241-8

Dewey Class. No.: 664.07 / DEV

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