Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates

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Bibliographic Details
Other Authors:	Wrolstad Ronald E. 1939-
Format:	Book
Published:	Hoboken, N.J. J. Wiley 2005
Subjects:	Food > Handbooks, manuals, etc. > Analysis
Online Access:	Click Here to View Status and Holdings.
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