PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects
This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.
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| Format: | Book |
| Language: | English |
| Published: |
New York, N.Y.
Van Nostrand Reinhold
1992
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| Online Access: | Click Here to View Status and Holdings. |
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Physical chemistry of food processes advanced techniques, structure, and applications
Food Quality Assurance Principles and Practices
QUALITY CONTROL IN THE FOOD INDUSTRY
