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Food The Chemistry of its Components

By: PAGNI Richard Material type: Text

TextPublisher: UK Royal Society of Chemistry 2024Edition: Seventh EditionDescription: 479pISBN: 9781839168147Subject(s): Food ChemistryLOC classification: TX545.C68

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Current location	Call number	Status	Date due	Barcode	Item holds
Main Library	TX545.C68 (Browse shelf)	Available		08906

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Previous	TX541.K75 Functional Properties of Traditional Foods	TX541.M55 Food Chemistry (A Laboratory Manual)	TX541.P66 Food Analysis: Theory And practice	TX545.C68 Food The Chemistry of its Components	TX547.A37 Food Analysis & Properties Series: Spectroscopic Methods in Food Analysis	TX547.A37 Food Analysis & Properties Series: Spectroscopic Methods in Food Analysis	TX551.B46 Food Tables and Labelling	Next

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