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Food Chemistry

Frazier, R. A. (2009) Food Chemistry. In: Campbell-Platt, G. (ed.) Food Science and Technology. Wiley-Blackwell, Oxford, pp. 5-32. ISBN 978-0-632-06421-2

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Item Type:Book or Report Section
Refereed:No
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:7980
Publisher:Wiley-Blackwell

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