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Introduction to the biochemistry of foods J.B.S. Braverman.

Braverman, J.B.S.

Introduction to the biochemistry of foods J.B.S. Braverman. - Amsterdam Elsevier 1963 - xv, 335p.

Subjects--Topical Terms:
Chemical Technology Food-Biotechnology Food-Analysis Food-Microbology.

Dewey Class. No.: 664 / B80I

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