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Bibliographic Information
Book Title: Chemical Changes in Food During Processing
Editors: Thomas Richardson, John W. Finley
Series Title: Ift Basic Symposium Series
DOI: https://doi.org/10.1007/978-94-017-1016-9
Publisher: Springer Dordrecht
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media New York 1985
Softcover ISBN: 978-94-017-1018-3Published: 13 November 2013
eBook ISBN: 978-94-017-1016-9Published: 21 November 2013
Edition Number: 1
Number of Pages: XV, 514
Topics: Science, Humanities and Social Sciences, multidisciplinary