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Introduction to the chemistry of food

Zeece, Michael

Introduction to the chemistry of food - Academic press London 2020 - xi,418

ISBN: 9780128094341

Subjects--Topical Terms:
Carbohydrates

Subjects--Facted Index Terms:
Carbohydrates
FOOD TECHNOLOGY
Lipids
Proteins
Chemistry of food
Vitamins and minerals

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Introduction to the chemistry of food