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An Introduction to the physical chemistry of food
Coupland, John N.
An Introduction to the physical chemistry of food - New York Springer 2014 - xiii,182 Hb - Food Science Text Series .
978-1-4939-3873-5
An Introduction to the physical chemistry of food - New York Springer 2014 - xiii,182 Hb - Food Science Text Series .
978-1-4939-3873-5