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Flavor of foods and beverages : chemistry and technology /

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Detalles Bibliográficos
Autor Corporativo:	American Chemical Society. Division of Agricultural and Food Chemistry
Otros Autores:	Charalambous, George, Inglett, G. E.
Formato:	Libro
Lenguaje:	inglés
Publicado:	New York : Academic Press, 1978.
Materias:	Flavor. Flavoring essences.
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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