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katsuwonus pelamis

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The Agriculture, Forestry and Fisheries Research Information Technology Center (1)

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Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology

2009

Hagiwara, T.(Tokyo Univ. of Marine Science and Technology (Japan))

katsuwonus pelamis technologie alimentaire freeze concentration physical states crystallization food technology etat physique cristalizacion crioconcentracion estado fisico ...

The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan

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