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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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