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| 008 | 090217s2005 mau j eng d | ||
| 020 | _a9780387276137 (electronic bk.) | ||
| 020 | _a9780306478062 (paper) | ||
| 035 | _a(Springer)978-0-306-47806-2 | ||
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_aFood Powders _h[electronic resource] : _bPhysical Properties, Processing, and Functionality / _cby Gustavo V. Barbosa-Canovas ... [et al.]. |
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_aBoston, MA : _bKluwer Academic/Plenum Publishers, _c2005. |
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_axvi, 372 p. : _bill., digital ; _c26 cm. |
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_aFood Engineering Series, _x1571-0297 |
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| 650 | 0 | _aDried foods. | |
| 650 | 0 |
_aDried foods _xAnalysis. |
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_aDried foods _xBiotechnology. |
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_aFood _xDrying. |
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_aDried food industry _xQuality control. |
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_aChemistry. _959425 |
| 650 | 2 | 4 | _aFood Science. |
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_aAgriculture. _959267 |
| 700 | 1 | _aBarbosa-Canovas, Gustavo V.. | |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer e-books | |
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