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Food science : asymposium on quality & preservation of foods / Edited by E.C. Bate-Smith and T.N. Morris, with a introduction by Framklin Kidd

By: Bate-Smith, E. C.
Contributor(s): Morris, T. N.
Material type: materialTypeLabelBookPublisher: Cambridge : The University Press, 1952Description: 319 p. : ill ; 25 cm.Call number: 664.082 BAT Subject(s): Food -- Congresses | Food -- PreservationOnline resources: Click here to access online
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