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20220927103302.0 |
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200710 | | 0||| eng d |
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|a AR-LpUFI
|b spa
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2 |
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|a Modelado y Diseño de Ingeniería de Alimentos.
|g MODIAL.
|9 314519
|
| 245 |
0 |
0 |
|a Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits.
|
| 700 |
1 |
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|a Agnelli, Miriam E.
|9 302531
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| 700 |
1 |
|
|a Marani, Claudio M.
|9 304250
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| 700 |
1 |
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|a Mascheroni, Rodolfo H.
|9 302530
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| 773 |
0 |
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|t Journal of food engineering
|g Vol.69, no.4, august 2005, pp.415-424
|x 02608774
|
| 856 |
4 |
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|u http://dx.doi.org/10.1016/j.jfoodeng.2004.08.034
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| 942 |
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|6 _
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| 990 |
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|c 26655
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