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Study of an innovative process for food stabilization by means of high hydrostatic pressure

CUES

Fisciano, 2004; paperback, pp. 170, ill.

ISBN: 88-87030-69-3 - EAN13: 9788887030693

Languages:  italian text  

Weight: 0.82 kg

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design e realizzazione: Vincent Wolterbeek / analisi e programmazione: Rocco Barisci