Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/4500
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dc.contributor.authorRitzoulis, Christos-
dc.date.accessioned2018-09-25T08:31:36Z-
dc.date.available2018-09-25T08:31:36Z-
dc.date.issued2013-
dc.identifier.isbn978-1466511767-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/4500-
dc.language.isoenen_US
dc.publisherTaylor & Francis Group, LLCen_US
dc.subjectFood--Analysisen_US
dc.subjectFood--Compositionen_US
dc.subjectChemistryen_US
dc.titleIntroduction to the Physical Chemistry of Foodsen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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