Chemical changes in food during processing

Chemical changes in food during processing

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Bibliographic Details
Corporate Author:	Institute of Food Technologists
Other Authors:	Richardson, Thomas 1931-, Finley, John W. 1942-
Format:	Book
Published:	Westport, Conn. AVI Pub. Co. 1985
Series:	IFT basic symposium series
Subjects:	Food > Quality > Congresses Food > Congresses > Analysis Food industry and trade > Quality control > Congresses
Online Access:	Click Here to View Status and Holdings.
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