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Food: the chemistry of its components

Publisher: Cambridge The Royal Society of Chemistry 2009Edition: 5th ed.Description: xvi,501 p.ISBN: 9780854041114.Subject(s): Food science

DDC classification: 664

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Item type	Current location	Collection	Call number	Status	Notes	Date due	Barcode
Books in Reference (R)	Technology Library Science & Technology	R	664 COU (Browse shelf)	Available	TEC		278314

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