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Progress In Food Chemistry

Editor: Ernst N.Koeffer

Nova Science Publishers Inc (United States), 2008
Hardback, 234 pages
Size: 260x180 mm
ISBN: 9781604563030
ISBN-10: 1604563036

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Progress In Food Chemistry

Food chemistry is the study of chemical processes and interactions of various biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. This book presents the selected research from around the world on this topic.

Related links:

Ernst N. Koeffer
Biochemistry
Biology, life sciences
Mathematics and science
Nova Science Publishers Inc

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Ernst N. Koeffer
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