Principles of Food Chemistry
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11-12-2020, 01:33
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Principles of Food Chemistry by John M. DeMan
English | ISBN: 083421234X | 1999 | PDF | 460 pages | 18,7 mb
This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage.




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