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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| Format: | Buch |
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| Veröffentlicht: |
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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