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Methods of analysis of food components and additives Edited by Semih ™tleș

Contributor(s): Material type: TextTextLanguage: eng Series: Chemical and Functional Properties of Food Components SeriesPublication details: Boca Raton; Taylor & Francis Group; 2005Description: 8, 437 p. fig., tab. ; 24 cmISBN:
  • 0-8493-1647-2
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Biblioteca Universității "Dunărea de Jos" din Galați

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