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Introduction à la biochimie et à la technologie des aliments /

by Cheftel, Jean Claude; Cheftel, Henri; Besançon, Pierre.
Material type: materialTypeLabelBookSeries: Ingénieurs praticiens.Publisher: Paris : Technique et documentation, c1976-c1977Description: 2 v. : ill. ; 25 cm.ISBN: 2852060124 (v. 2) :.Subject(s): Food | Biochemistry | Food industry and tradeDDC classification: 664 TEC 1976 A050 Or.
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Vol. 2 also by Pierre Besançon.

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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