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An Introduction to the Physical Chemistry of Food /

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Podrobná bibliografie
Hlavní autor:	Coupland, John N.
Médium:	Kniha
Jazyk:	angličtina
Vydáno:	New York: Springer, c2014
Témata:	Food - Analysis Chemistry, Physical and Theoritical.
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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