Introduction to food chemistry /

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Bibliographic Details
Main Author:	Owusu-Apenten, R. K.
Format:	Book
Language:	English
Published:	Boca Raton, Fla. CRC Press 2005.
Subjects:	Food analysis
Online Access:	View in OPAC
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Knižnica biotechnológie (XV)

Holdings details from Knižnica biotechnológie (XV)
Call Number:	schkA2005/98763
Copy	On Shelf