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Reología y análisis de la textura de los alimentos /

Roudont, Alain-Claude

Reología y análisis de la textura de los alimentos / Alain-Clain Roudot - 1a ed. - Zaragoza : Editorial Acribia, 2004

ISBN: 84-200-1038-3

Dewey Class. No.: 664.07 R682r

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