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Contribution to collective works (Parts of books)
PROPRIETES PHYSICO-CHIMIQUES ET FONCTIONNALITES TECHNOLOGIQUES DES MATIERES GRASSES VEGETALES Quelques applications alimentaires
Danthine, Sabine
2014
•
In
Lavelle, Christophe
(Ed.)
Science culinaire : Matière, procédés, dégustation
Peer reviewed
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https://hdl.handle.net/2268/158072
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Disciplines :
Food science
Author, co-author :
Danthine, Sabine
;
Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Language :
English
Title :
PROPRIETES PHYSICO-CHIMIQUES ET FONCTIONNALITES TECHNOLOGIQUES DES MATIERES GRASSES VEGETALES Quelques applications alimentaires
Publication date :
2014
Main work title :
Science culinaire : Matière, procédés, dégustation
Editor :
Lavelle, Christophe
Publisher :
Belin
Collection name :
Echelles
Peer reviewed :
Peer reviewed
Available on ORBi :
since 12 November 2013
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