Handbook of food analytical chemistry pigments, colorants, flavors, texture, and bioactive food components
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| Format: | Book |
| Published: |
Hoboken,N.J
Wiley-Interscience
2005
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| Online Access: | Click Here to View Status and Holdings. |
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Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates
Composition and Physico-chemical Characteristics of Margarines and Shortenings
