Food analysis : typical methods and interpretation of results

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Bibliographic Details
Main Author:	Woodman, A. G.
Format:	Book
Published:	New York : Mcgraw-Hill Book Company , 1952
Edition:	4th ed.
Subjects:	Food-Analysis Food preservatives Oils and fats, edible
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NFLIC-FRI Library

Holdings details from NFLIC-FRI Library
Call Number:	664 WOO/F, 4
Copy	Available