Basic Food Chemistry

Basic Food Chemistry

Frank A. Lee

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Basic Food Chemistry is intended for college undergraduates and for use in food laboratories.

Categorías:

Technique - Food Manufacturing

Año:

1983

Edición:

2

Editorial:

The AVI Publishing Company

Idioma:

english

Páginas:

578

ISBN 10:

0870554166

ISBN 13:

9780870554162

Archivo:

PDF, 19.83 MB

IPFS:

,

english, 1983

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