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Introduction to the chemistry of food /

Zeece, Michael,

Introduction to the chemistry of food / Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States. - xi, 418 pages : illustrations ; 23 cm

Includes bibliographical references and index.

ISBN: 9780128094341

LCCN: 2019946820

Subjects--Topical Terms:
Food--Analysis.
Food--Composition.

LC Class. No.: TX545 / .Z44 2020

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Introduction to the chemistry of food /