Introductory food chemistry /

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Introductory food chemistry /

Detalles Bibliográficos
Autor principal:	Garard, Ira Dufresne (Autor, Autor/a)
Formato:	Libro
Lenguaje:	English
Publicado:	Westport, Conn. : Avi, 1978.
Materias:	ALIMENTOS > ANALISIS ALIMENTOS > COMPOSICION

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