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Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil.
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Influence of thermal processing
Editore:
Our Knowledge Publishing Mai 2025, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil. 52 pp. Englisch. Codice articolo 9786206830511
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Influence of thermal processing
Editore:
Our Knowledge Publishing Mai 2025, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Taschenbuch
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. Neuware -Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. Codice articolo 9786206830511
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Influence of thermal processing : Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Editore:
Our Knowledge Publishing, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Taschenbuch
Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil. Codice articolo 9786206830511
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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. Codice articolo 26404783518
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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Print on DemandDa: Majestic Books, Hounslow, Regno Unito
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Condizione: New. Print on Demand. Codice articolo 408370753
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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Print on DemandDa: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. PRINT ON DEMAND. Codice articolo 18404783508
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