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The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists

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Bibliographic Details
Main Author:	Weaver, Connie (Author)
Format:	Book
Language:	English
Published:	Boca Ratón CRC 1996
Series:	CRC Series in Contemporary Food Science
Subjects:	Alimentos > Análisis químico TECNOLOGIA DE ALIMENTOS Composición de los alimentos
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