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1. PROGRESS IN THE FORMULATION OF FOOD EMULSIONS AN D FOAMS = PROGRESSO NA FORMULACAO DE EMULSOES E ESPUMAS NOS ALIMENTOS / E. DICKINSON, G. STAINSBY

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2. INTERET DE L' HUILE DE TOURNESSOL DANS LES SAUCES EMULSIONNEES FROIDES = INTERESSE DO OLEO DE GIRASSOL NOS MOLHOS EMULSIONADOS FRIOS / J. E. PLATON

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