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100   $a20030910d1996----km-y0itay50------ba
101 0 $aeng
200 1 $aCharacterization of leavened doughs for pizza in Naples$fSalvatore Coppola, Olimpia Pepe, Paolo Masi ...
210   $as.l.$c...$d1996.
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300   $aEstr. da: Adv. food sci. (CMTL), 18(5-6),1996.
610 0 $aTecnologia alimentare
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