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Bibliotecas | Instituto Politécnico de Castelo Branco

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Adaptation of collaborative methodology to the sensory evaluation of foods by scaning

Type

ANA

Creator

Molnár, P.

Title

Adaptation of collaborative methodology to the sensory evaluation of foods by scaning

Subject

Composiçäo dos alimentos
Análise

Date

1989

Description

Bibliografia : p. 281

Language

eng

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