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dc.contributor.authorChung, Myong-Soo
dc.date.accessioned2008-12-08T14:57:54Z
dc.date.available2008-12-08T14:57:54Z
dc.date.issued1990
dc.identifier.urihttp://digital.library.wisc.edu/1793/31332
dc.descriptionx, 179 leaves : ill. ; 29 cm.en
dc.language.isoen_USen
dc.titleFormation of contact secondary nuclei from crystals in sugar solutions and fluid dairy productsen
dc.typeThesisen
thesis.degree.disciplineFood Scienceen


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