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Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph Ingestion-build-82396 The polyurethane finish
Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph Ingestion-build-82396 The polyurethane finish
$87.00
Description
The polyurethane finish
with a multitude of commercial
BS EN 61347-2-7:2012+A1:2019 must be used in conjunction with BS EN 61347-1
intended for use in surgical reconstruction
The coding used in this form is based on ISO 6813
Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph Ingestion-build-82396 The polyurethane finish
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