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Fundamentals of Food Reaction Technology: Rsc

by Richard Earle, Mary Earle

ISBN 13: 9781904007531

Format: Paperback (200 pages)
Publisher: Royal Society of Chemistry
Published: 01 Oct 2003

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Food Colours: Leatherhead Ingredients Handbook (Leatherhead Ingredients Handbooks)

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ISBN 13: 9781905224449

Format: Hardcover (197 pages)
Publisher: Wiley-Blackwell
Published: 29 Apr 2008

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