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The science of food: an introduction to food science, nutrition and microbiology

By: Gaman, P. M | Sherrington, K. BPublication details: Pergamon, 1996Edition: 4th edISBN: 075062373XSubject(s): Food processing | Food additives | Food composition | Food microbiology | Food poisoning | Food preservation | Food contamination | Food labelling | Fats and fatty oilsLOC classification: TP370
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TP370 GAM (Browse shelf(Opens below)) 1 Available 154313

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