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Problems arising from the use of chemicals in food

By: Society of Chemical Industry (Great Britain).
Material type: materialTypeLabelBookPublisher: London, 1952Description: various paging ; 28 cm.Call number: 614.31 SCI Subject(s): Food additives | Food contaminationOnline resources: Click here to access online
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Textbook (FL2)
614.31 SCI (Browse shelf) 1 Available 1000014989

Reprinter from chemistry and Industry and from the Journal of the Science of Food and Agriculture

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