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200 1 $aFunctional properties of food components$fYeshajahu Pomeranz
210   $aOrlando [etc.]$cAcademic Press$d1985
215   $aX, 536 p.$cill.$d24 cm
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410  1$12001$aFood science and technology
606 1 $aChimica bromatologica
606 2 $aAlimenti$xComposizione
676   $a664$v(21. ed.)$9Tecnologia alimentare
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801  0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc
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