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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An Introduction to the physical chemistry of food by Coupland, John N.

Published 2014

Book

Source: Springer Nature View in Koha OPAC JU Central Library