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Thermobacteriology in food processing / C. R. Stumbo

Main Author: Stumbo,, C. R.Language: Inglês.Country: Estados Unidos.Publication: New York : cop. 1965, Academic PressDescription: xvi, 236 p. : il. ; 24 cmSeries: Food science and technology : <a >series of monographsDewey: 1362 sClassification: E 42 ; E 46 ; E 47Provenance note: IPIMARBibliography: Contém bibliografia e índice.

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Monografias	Biblioteca de Algés	00446 (Browse shelf)	Available

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Thermobacteriology in food processing / C. R. Stumbo

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