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Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates

Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates2005

Ronald E. Wrolstad, Peter Sporns, Schwartz, Steven J., Eric A. Decker

Details

First published
2005
OL Work ID
OL36031594W

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Book data from Open Library. Cover images courtesy of Open Library.