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Food: the chemistry of its components

By: COULTATE, T.P.
Publisher: Cambridge The Royal Society of Chemistry 2009Edition: 5th ed.Description: xvi,501 p.ISBN: 9780854041114.Subject(s): Food science | Food analysisDDC classification: 664
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Item type Current location Collection Call number Status Notes Date due Barcode
Books in Reference (R) Books in Reference (R) Technology Library
Science & Technology
R 664 COU (Browse shelf) Available TEC 278314

Include Appendix and Subject index

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