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Food the chemistry of its components

A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition.

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Bibliographic Details
Main Author:	Coultate, T. P. (Tom P.)
Corporate Author:	Royal Society of Chemistry (Great Britain)
Format:	Book
Language:	English
Published:	Cambridge Royal Society of Chemistry c2009.
Edition:	5th ed.
Series:	RSC paperbacks
Subjects:	Food > composition. Food > Analysis.
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