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Foods: experimental perspectives

By: McWilliams, MargaretPublication details: New Jersey: Pearson Prentice Hall, 2008Edition: 6th edDescription: 574pISBN: 9780131568532Subject(s): Food research and food technology | Food analysis | Food composition | Sensory evaluation | Food supply | Food safety | Food preservation | Food additives | Baking techniquesLOC 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 MCW (Browse shelf(Opens below)) 1 Available 165538
Book - Standard loan CAFRE Loughry Library TP370 MCW (Browse shelf(Opens below)) 2 Available 165537

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