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Etude de la qualité du cacao. Comparaison de différentes méthodes de fermentation et de séchage
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Cacao --- 633.74 : 631.56
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Acide palmitique. Purification de cet acide et de ses produits d'alcoolyse en vue de l'analyse thermique de leurs systèmes binaires et ternaires
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Acide palmitique --- Palmitinezuur --- 665.127
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