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Text Details
 
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Ici, l'origan et d'autres traces de produits assise sur la surface pourrait avoir une certaine importance si ils ont changé la radiance de surface en aucune manière appréciable.
— The Thermodynamics of Pizza (La thermodynamique de la Pizza)
 (book)
by Harold J. Morowitz
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| Language: | French |
| Submitted by: | Bookfail |
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