Revision history of "Cooking in food industry"

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  • (cur | prev) 13:30, 4 October 2010‎ Breka (Talk | contribs)‎ . . (4,010 bytes) (+4,010)‎ . . (New page: Back to EFFICIENCY FINDER '''1. OBJECTIVE''' Cooking and boiling are heat processing techniques applied to foodstuffs to alter the texture, colour and moisture content of the food...)
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