CSIR-Indian Institute of Integrative Medicine
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Food analysis : typical methods and the interpretation of results

by Woodman, A.G.
Type: materialTypeLabelBookPublisher: New York: ; McGraw-Hill Book Company, Inc. ; 1941Edition: 4th ed.Description: xii, 607p.Subject(s): Carbohydrate | chemical presevatives milk | Fats | Food Analysis | food colors | Food-TechnologyProcess-Chemistry | General Methods | Ice Cream | Maple Sirup | microscopical | Oils | Spices | ANALYSIS | FOODOnline resources: http://library.iiim.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=23145
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