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Contribution @ l' tude de la stabilit de la mousse

By Louvain-la-Neuve (Belgium). Facult ) Jean-Luc (Louvain Univ. Catholique Ngassaki-Beci

Abstract

SIGLEBSEB223613X / UCL - Université Catholique de LouvainBEBelgiu

Topics: 06H - Food technology, food microbiology
Year: 1982
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Provided by: OpenGrey Repository
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