Information for "Cooling, chilling and cold stabilization in chocolate, cacao & coffee production"
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Basic information
| Display title | Cooling, chilling and cold stabilization in chocolate, cacao & coffee production |
| Default sort key | Cooling, chilling and cold stabilization in chocolate, cacao & coffee production |
| Page length (in bytes) | 1,068 |
| Page ID | 1039 |
| Page content language | English (en) |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
Page protection
| Edit | Allow only administrators |
| Move | Allow only administrators |
Edit history
| Page creator | Breka (Talk | contribs) |
| Date of page creation | 14:13, 9 November 2010 |
| Latest editor | Breka (Talk | contribs) |
| Date of latest edit | 11:06, 27 February 2013 |
| Total number of edits | 3 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
