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The Methods in food analysis: physical, chemical, and instrumental methods of analysis edited by Maynard A. Joslyn.

The Methods in food analysis: physical, chemical, and instrumental methods of analysis edited by Maynard A. Joslyn. - 2nd ed. - New York Academic Press 1970 - xix, 845p.: ill. 22 cm.

Dewey Class. No.: 664 / J51M

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