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Book Title: Introduction to the Chemistry of Food
Publication Date: 2020-02-03
Number of Pages: 426 Pages
Language: English
Publication Name: Introduction to the Chemistry of Food
Publisher: Elsevier Science & Technology
Publication Year: 2020
Subject: Food Science
Type: Textbook
Subject Area: Technology & Engineering
Author: Michael Zeece
Item Length: 9 in
Item Width: 6 in
Format: Trade Paperback
