Inside the dough: właściwości techno funkcjonalne i reologiczne

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Amazon Pages: 68, Paperback, Wydawnictwo Nasza Wiedza
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Description (1)

Pages: 68, Paperback, Wydawnictwo Nasza Wiedza

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Brand Wydawnictwo Nasza Wiedza
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  • 9786209623325

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Wydawnictwo Nasza Wiedza

Ludzka krew: Właściwości fizykochemiczne i reologiczne

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LAP LAMBERT Academic Publishing

Inside the dough: techno functional and rheological properties

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Verlag Unser Wissen

Inside the dough: die techno funktionalen und rheologischen Eigenschaften

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Editions Notre Savoir

Inside the dough: les propriétés techno fonctionnelles et rhéologiques

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