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The chemistry and technology of food and food products / prepared by a group of specialists.

Contributor(s): Jacobs, Morris Boris.
Material type: materialTypeLabelBookPublisher: New York : Interscience Publishers, 1951Edition: 2nd, completely rev. and augm. ed.Description: 3 v. (xxv, 2580 p.) : ill. ; 26 cm.Call number: 664 JAC Ref. Subject(s): Food | Food -- Analysis | Food products | Food technology | Food -- Composition
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Item type Current location Call number Copy number Status Unit Date due Barcode
Books Books BSTI
Textbook (FL2)
664 JAC Ref. (Browse shelf) 1 Available V.2 1000008630
Books Books BSTI
Textbook (FL2)
664 JAC Ref. (Browse shelf) 1 Available V.3 1000008629
Books Books BSTI
Textbook (FL2)
664 JAC Ref. (Browse shelf) 1 Available V.1 1000008628

Includes bibliographies.

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