Food the chemistry of its components

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Bibliographic Details
Main Author:	Coultate, T. P Tom P.
Corporate Author:	Royal Society of Chemistry (Great Britain)
Format:	Book
Published:	Cambridge Royal Society of Chemistry 2002
Edition:	4th ed
Series:	RSC paperbacks
Subjects:	Food > Composition Food > Analysis
Online Access:	Click Here to View Status and Holdings.
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