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Introducing food science

Shewfelt, Robert L.

Introducing food science Robert L. Shewfelt, Alicia Orta-Ramirez and Andrew D. Clarke - 2nd ed. - New York: CRC Press, 2016. - xxv, 437p.

ISBN: 9781482209747

Subjects--Topical Terms:
Food industry and trade
Food Microbology
Food quality control

Dewey Class. No.: 631.56 / SHI

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