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Rancidity in Foods (1983) (?)
, in Engels, Elsevier Science & Technology, Gebruik
Former Library book. Shows some signs of wear, and may have some markings on the inside.
ISBN (alternatiewe skryfwyses): 0-85334-219-9, 978-0-85334-219-9
Rancidity in Foods (1983) (?)
9780853342199 (?) of 0853342199
, in Engels, Elsevier Science & Technology, hardeband
Hardback,ex-library, with usual stamps and markings, in fair all round condition, suitable as a study copy. pp.
Data uit 2017-01-14 17:07h
ISBN (alternatiewe skryfwyses): 0-85334-219-9, 978-0-85334-219-9
Hamilton, R J (Editor), and Allen, J C (Editor) (?):
Rancidity in Foods (1984) (?)
9780853342199 (?) of 0853342199
, in Engels, Elsevier Science & Technology, hardeband, Gebruik
plus gestuur, Verandgebiet: DOM
Some may have high-lighting or writings, some are ex-library. Hard cover
Data uit 2017-01-14 17:07h
ISBN (alternatiewe skryfwyses): 0-85334-219-9, 978-0-85334-219-9
Rancidity in Foods (?)
9780853342199 (?) of 0853342199
, in Engels, Elsevier Science & Technology, Gebruik
Gratis gestuur nach: USA
Elsevier Science & Technology. Used - Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Data uit 2017-01-14 17:07h
ISBN (alternatiewe skryfwyses): 0-85334-219-9, 978-0-85334-219-9
Editor: J. C. Allen, Editor: R.J. Hamilton (?):
Rancidity in Foods (1983) (?)
9780853342199 (?) of 0853342199
, in Engels, 209 bladsye, Elsevier Science & Technology, hardeband, Gebruik
Usually ships in 1-2 business days
This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products. Hardcover, Label: Elsevier Science & Technology, Elsevier Science & Technology, Produktgruppe: Book, Publiziert: 1983-12-01, Studio: Elsevier Science & Technology, Verkaufsrang: 13042154
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ISBN (alternatiewe skryfwyses): 0-85334-219-9, 978-0-85334-219-9
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