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December 11, 2009 | History

The nutritional, bacteriological and organoleptic properties of precooked frozen food 1 edition

The nutritional, bacteriological and organoleptic properties of precoo ...
Margaret A. Hill

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The nutritional, bacteriological and organoleptic properties of precooked frozen food
by Margaret A. Hill.

Published 1970 by Catering Research Unit, Procter Department of Food and Leather Science, University of Leeds in Leeds .
Written in English.

Edition Notes

Thesis (Ph.M.) - University of Leeds 1970.

The Physical Object

Pagination
148p. ;
Number of pages
148

ID Numbers

Open Library
OL13865659M

History

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December 11, 2009 Created by WorkBot add works page