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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