CSIR-Indian Institute of Integrative Medicine
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The Chemical analysis of foods and food products

by [Jacobs, Morris B.].
Type: materialTypeLabelBookPublisher: New Jersey: ; D. Van Nostrand Company, Inc. ; 1958Edition: 3rd ed.Description: xxiv, 970p.Subject(s): CHEMISTRY, SYNTHETIC ORGANIC | coloring matters | fatacidity | Food | metal in foods | milk cream | Physical chemical methods | ANALYSIS | CHEMICAL | FOOD | FOODS | PRODUCTSOnline resources: http://library.iiim.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=22572
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