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Vilma Andari

Vilma Andari

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1.
Évaluation de l'effet de brunissement dans les raviolis de pâtes de blé entier frais
Évaluation de l'effet de brunissement dans les raviolis de pâtes de blé entier frais
By: Vilma Andari
Publisher: Editions Notre Savoir
No Review Yet
AED213
Binding:
Paperback
Release:
05 May 2021
Language:
French
International Edition
Ships within 14-16 Days Explain..
2.
Valutazione dell'effetto di doratura nei ravioli di pasta fresca integrale
Valutazione dell'effetto di doratura nei ravioli di pasta fresca integrale
By: Vilma Andari
Publisher: Edizioni Sapienza
No Review Yet
AED213
Binding:
Paperback
Release:
05 May 2021
Language:
Italian
International Edition
Ships within 14-16 Days Explain..
3.
Ocena efektu brązowienia świeżych raviolis z makaronu pelnoziarnistego
Ocena efektu brązowienia świeżych raviolis z makaronu pelnoziarnistego
By: Vilma Andari
Publisher: Wydawnictwo Nasza Wiedza
No Review Yet
AED125
Binding:
Paperback
Release:
05 May 2021
Language:
Polish
Out of Stock
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4.
Bewertung des Bräunungseffekts in frischen Vollkornnudeln Raviolis
Bewertung des Bräunungseffekts in frischen Vollkornnudeln Raviolis
By: Vilma Andari
Publisher: Verlag Unser Wissen
No Review Yet
AED219
Binding:
Paperback
Release:
05 May 2021
Language:
German
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5.
Evaluation of Browning Effect in Fresh Whole Wheat Pasta Raviolis
Evaluation of Browning Effect in Fresh Whole Wheat Pasta Raviolis
By: Vilma Andari
Publisher: Lap Lambert Academic Publishing
No Review Yet
AED59
Binding:
Paperback
Release:
17 Jan 2011
Language:
English
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