An Introduction to the physical chemistry of food
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| Format: | Bog |
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New York
Springer
2014
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| 040 | |a BD-SaJUCL |c BD-SaJUCL |d BD-SaJUCL | ||
| 942 | |2 ddc |c BK |n 1 | ||
| 100 | 1 | |a Coupland, John N. |9 29944 | |
| 245 | 1 | 0 | |a An Introduction to the physical chemistry of food |c John N. Cou;land. |
| 260 | |a New York |b Springer |c 2014 | ||
| 300 | |a xiii,182p.:ills. |c 21cm | ||
| 650 | 0 | |a Food-Analysis. |9 9969 | |
| 509 | |a Tauhid_Document_10.pdf_page_58 | ||
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