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  1. The Food Chemistry Laboratory

    A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

    By Connie M. Weaver, James R. Daniel

    Series: Contemporary Food Science

    A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project....

    Published February 25th 2003 by CRC Press

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