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Year : 2014
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https://hal-agroparistech.archives-ouvertes.fr/hal-01586742
Submitted on : Wednesday, September 13, 2017-11:11:31 AM
Last modification on : Wednesday, September 28, 2022-5:56:12 AM
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- HAL Id : hal-01586742 , version 1
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Denis Flick. Les transferts thermiques en cuisine. Christophe Lavelle. Science culinaire : Matière, procédés, dégustation, , 2014, Echelles, 978-2-7011-7533-1. ⟨hal-01586742⟩
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