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An chéad, an tsraith de bakes taos i arán, íseal-uisce-ábhar ábhar le líon mór de spásanna nonconnecting aer beag. Dara, an dehydrates greamaigh trátaí, agus an tríú undergoes, an mozzarella sraith casta de Transitions baint denaturation próitéine agus rearrangement lipid ó criostail leachtacha rialta chun stáit níos disordered.
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The Thermodynamics of Pizza (An Thermodynamics na pizza)
(book)
by Harold J. Morowitz
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| Language: | Irish |
| Submitted by: | Bookfail |
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