The Chemistry and technology of food and food products

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The Chemistry and technology of food and food products

Bibliographic Details
Main Author:	Jacobs, Morris Boris n. 1905 (Author, Autor/a)
Format:	Book
Language:	English
Published:	New York, New York : Interscience, 1951.
Edition:	2. edition completely revised and enlarged
Subjects:	ALIMENTOS

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