Interactions of food components : an industry university co-operation symposium /

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Bibliographic Details
Corporate Author: National College of Food Technology. Dept. of Food Technology
Other Authors: Birch, G. G. (Gordon Gerard), Lindley, M. G.
Format: Book
Language:English
Published: London : Elsevier Applied Science Publishers ; c1986.
Subjects:
Food > Analysis.
Food industry and trade.
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Description
Physical Description:xi, 343 p. : ill.
ISBN:0853343985 :

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