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The chemistry of food

by Velíšek, Jan; Koplik, Richard (jt. auth.); Cejpek, Karel (jt. auth.).
Material type: materialTypeLabelBookPublisher: Hoboken: Wiley-Blackwell, 2020Edition: 2nd ed.Description: 1192p.ISBN: 9781119537649.Subject(s): Food--Analysis--Textbooks | Food--Composition--Textbooks
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