Food the chemistry of its components

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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