The gluten proteins

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Bibliografske podrobnosti
Corporate Authors:	Gluten Workshop Viterbo, Italy, Royal Society of Chemistry (Great Britain), ebrary, Inc
Drugi avtorji:	Lafiandra, D., Masci, S., D'Ovidio, R.
Format:	Elektronski Conference Proceeding eKnjiga
Jezik:	angleščina
Izdano:	Cambridge, U.K. : Royal Society of Chemistry, c2004.
Serija:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 295.
Teme:	Gluten > Congresses. Wheat > Congresses. Electronic books.
Online dostop:	An electronic book accessible through the World Wide Web; click to view
Oznake:	Označite Brez oznak, prvi označite!

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