An edition of Introduction to the Chemistry of Food (2020)

Introduction to the Chemistry of Food

by

Introduction to the Chemistry of Food
Michael Zeece, Michael Zeece
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Last edited by ImportBot
October 12, 2020 | History
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An edition of Introduction to the Chemistry of Food (2020)

Introduction to the Chemistry of Food

by

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Publish Date
Publisher
Elsevier Science & Technology
Language
English
Pages
426

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Subjects

Food, composition, Food, analysis, Home economics

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Edition Availability
Cover of: Introduction to the Chemistry of Food
Introduction to the Chemistry of Food
2020, Elsevier Science & Technology
in English
  • Not in Library
Libraries near you: WorldCat
Cover of: Introduction to the Chemistry of Food
Introduction to the Chemistry of Food
2020, Elsevier Science & Technology Books
in English
Libraries near you: WorldCat

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Book Details

Classifications

Library of Congress
TX531,

ID Numbers

Open Library
OL28055039M
ISBN 13
9780128094341

Source records

Better World Books record

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
October 12, 2020 Edited by ImportBot import existing book
May 16, 2020 Created by BWBImportBot Imported from Better World Books record