Handbook of food analytical chemistry pigments, colorants, flavors, texture, and bioactive food components edited by Ronald E. Wrolstad.

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Material type: Text

TextPublication details: Hoboken, New Jersey WileyInterscience 2005Description: xv, 606p.: ill.; 26cmISBN:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	SPER Library	General Collection	664.07 H24H (Browse shelf(Opens below))	Available		127919

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