Food : the chemistry of its components
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge:
Royal Society of Chemistry,
2009.
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| Edition: | 5th ed. |
| Series: | RSC paperbacks
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| Physical Description: | xix, 501 p.: ill.; 25 cm. |
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| ISBN: | 9780854041114 (pbk.) |