Rancidity in foods

New edition retains the emphasis on the practical approach to rancidity in foods. Contains new chapters on rancidity in fish and in confectionery products.

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Opis bibliograficzny
1. autor: Allen, J. C.
Format: Książka
Język:Undetermined
Wydane: London Applied Science Publishers 1989
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ

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