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Food chemistry. (4th rev. and extended ed.)

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For more than 20 years, this work has remained the leading advanced textbook & easy-to-use reference on food chemistry & technology.

Its fourth edition has been extensively re-written & enlarged, now also covering topics such as BSE detection or acrylamide.

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£72.00
Product Details
Springer
3662072815 / 9783662072813
eBook (Adobe Pdf)
664.07
17/04/2013
Germany
English
1070 pages
Copy: 10%; print: 10%
Description based on print version record. Previous ed.: 2004.