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THE USE OF TIME-INTENSITY ANALYSIS FOR THE DEVELOPMENT OF FAT-FREE FOODS
THE USE OF TIME-INTENSITY ANALYSIS FOR THE DEVELOPMENT OF FAT-FREE FOODS
1996
E.M. Vroom
J Mojet
J. Heidema
W. den Hoed
P.G.M. Haring
Keywords:
Materials science
use of time
Mathematics
Food science
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