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Use of sugars and other carbohydrates in the food industry

By: American Chemical Society.
Contributor(s): American Chemical Society. Division of Carbohydrate Chemistry.
Material type: materialTypeLabelBookSeries: Advances in chemistry series no.12. Publisher: Washington : Amerucan Chemical Society, 1955Description: v.142 p. : ill ; 24 cm.Call number: 664.1 ACS Subject(s): Carbohydrates | Sugar | Food industry and tradeOnline resources: Click here to access online
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Textbook (FL2)
664.1 ACS (Browse shelf) 1 Available 1000008100

Includes bibliographies

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