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Introductory food chemistry

By: Material type: TextTextLanguage: English Publication details: New York Wiley- Blackwell 2013Description: xv,638 HBISBN:
  • 978-0-8014-5075-4
Subject(s): DDC classification:
  • 664.054 BRAI
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Holdings
Item type Current library Collection Call number Status Barcode
Reference Reference St Aloysius PG Library Food Science and Technology 664.054 BRAI (Browse shelf(Opens below)) Not for loan PG012732
Total holds: 0

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