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La cuisson-extrusion

A French-English-German Vocabulary

by Michèle Le Bars (writer), Annick Bouroche (writer)
Collection: Dictionnaires
may 2006
eBook [PDF]
160 x 240 format 96 pages Download after purchase
18,99 €

Abundantly illustrated with diagrams, this vocabulary defines with precision and conciseness the physical parameters and technical terms used in extrusion cooking. It is aimed at scientists and professionals involved in building and using extruders and in making extruded products for human and animal food. It will also be of great use to students and is an ideal reference tool for translators and interpreters. This trilingual vocabulary includes a French-Italian index, making it accessible via a fourth European language.

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Laurence de Bonneval

Publisher: Inra

Edition: 1st edition

Collection: Dictionnaires

Published: 31 may 2006

Reference eBook [PDF]: 01300NUM

EAN13 eBook [PDF]: 9782759204434

Interior: Two-colour

Pages count eBook [PDF]: 96

Size: 5,8 Mo (PDF)

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