Chemical changes in food during processing /

Chemical changes in food during processing /

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Bibliographic Details
Corporate Author:	Institute of Food Technologists
Other Authors:	Richardson, Thomas, Finley, John W., 1942-
Format:	Book
Language:	English
Published:	Westport, Conn. : AVI Pub. Co., c1985.
Series:	IFT basic symposium series.
Subjects:	Food > Analysis > Congresses. Food industry and trade > Quality control > Congresses.

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