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An Introduction to the physical chemistry of food
Series: Food Science Text SeriesPublication details: New York Springer 2014Description: xiii,182 HbISBN:- 978-1-4939-3873-5
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Book | BMK-KRC Pune | NTB | 543.1/Cou (Browse shelf(Opens below)) | Available | 101728 |
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