Interactions of food components

Interactions of food components

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Bibliographic Details
Corporate Author: National College of Food Technology. Dept. of Food Technology
Other Authors: Birch, G. G. (Gordon Gerard, Lindley, M. G
Format: Book
Published: London New York Nrew York, NY, USA Elsevier Applied Science Publishers Sole distributor in the USA and Canada, Elsevier Science Pub. Co. 1986
Subjects:
Food industry and trade > Analysis
Food > Analysis
Online Access:Click Here to View Status and Holdings.
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