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 Authors: Royal Society of Chemistry (Great Britain), ebrary, Inc
Format: Electronic eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, c2002.
Edition:4th ed.
Series:RSC paperbacks
Subjects:
Food > Composition.
Food > Analysis.
Electronic books.
Online Access:An electronic book accessible through the World Wide Web; click to view
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