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Procédé d'obtention de confiture de fruits à faible teneur en saccharose
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Procédé d'obtention de confiture de fruits à faible teneur en saccharose
PALADI, Daniela
;
CAPCANARI, Tatiana
URI:
http://repository.utm.md/handle/5014/3741
Date:
2018
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Conferinţa "Modern technologies, in the food industry" – 2018
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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