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Introduction to the physical chemistry of foods

Ritzoulis

Introduction to the physical chemistry of foods "by Christos Ritzoulis, translated by Jonathan Rhoades" - Boca Raton CRC Press 2013 - "xiii, 210p"

Includes bibliography and index

ISBN: 978-1-4665-1175-0

Subjects--Topical Terms:
Food - Analysis

Dewey Class. No.: 664.07

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