Fundamentals of food reaction technology /

Bibliographic Details
Main Author:	Earle, Mary D.
Corporate Authors:	British Food Manufacturing Industries Research Association, Royal Society of Chemistry (Great Britain)
Other Authors:	Earle, R. L. (Richard Laurence), 1930-
Format:	Book
Language:	English
Published:	Leatherhead : Leatherhead Pub., 2003.
Subjects:	Food industry and trade. Food > Effect of heat on. Food > Preservation.

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