Fundamentals of food reaction technology / Mary Earle and Richard Earle.

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Bibliographic Details
Main Author: Earle, R. L.
Corporate Authors: Leatherhead Food R.A, Royal Society of Chemistry
Other Authors: Earle, Mary D.
Format: Book
Language:English
Published: Leatherhead : Leatherhead Pub., 2003.
Subjects:
Food industry and trade
Food > Effect of heat on
Food > Preservation
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MARC

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