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The use of chemicals in food production, processing, storage, and distribution.

By: National Research Council (United States). Food Protection Committee.
Material type: materialTypeLabelBookPublisher: Washington : National Academy of Sciences, 1973Description: v, 34 p. ; 23 cm.ISBN: 0309021367.Call number: VF 349 Subject(s): Food additives
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VF 349 (Browse shelf) 1 Available 1000014009

Bibliography: p. 33-34.

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