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Subjects
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Book Details
Table of Contents
v. [1.] Water, proteins, enzymes, lipids, and carbohydrates
v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.
Edition Notes
Includes bibliographical references and indexes.
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{{cite book|author=Ronald E. Wrolstad |date=2005 |title=Handbook of food analytical chemistry |publication-place=Hoboken, N.J |publisher=J. Wiley |isbn=0-471-66378-6 |lccn=2004013225 |ol=17929968M}}