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An Introduction to the Physical Chemistry of Food /

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Bibliographic Details
Main Author: Coupland, John N.
Format: Book
Language:English
Published: New York: Springer, c2014
Subjects:
Food - Analysis
Chemistry, Physical and Theoritical.
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Description
Physical Description:xiii, 82p. : ills. ; 21cm.
Bibliography:Includes Bibliographical References and Index.
ISBN:978493907618

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