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Chemical Changes in Food during Processing /

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Bibliographic Details
Main Author: Richardson, Thomas, 1931-
Corporate Author: SpringerLink (Online service)
Other Authors: Finley, John W.
Format: eBook
Language:English
Published: Boston, MA : Springer US, 1986.
Series:Basic Symposium Series.
Subjects:
Chemistry.
Food science.
Electronic books.
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Published 1985
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Published 1985
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