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An introduction to the physical chem...
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Coupland, John N.
An introduction to the physical chemistry of food
Record Type:
Electronic resources : Monograph/item
Title/Author:
An introduction to the physical chemistry of foodby John N. Coupland.
Author:
Coupland, John N.
Published:
New York, NY :Springer New York :2014.
Description:
xiii, 182 p. :ill. (some col.), digital ;24 cm.
Contained By:
Springer eBooks
Subject:
FoodAnalysis.
Online resource:
http://dx.doi.org/10.1007/978-1-4939-0761-8
ISBN:
9781493907618 (electronic bk.)
An introduction to the physical chemistry of food
Coupland, John N.
An introduction to the physical chemistry of food
[electronic resource] /by John N. Coupland. - New York, NY :Springer New York :2014. - xiii, 182 p. :ill. (some col.), digital ;24 cm. - Food science text series,1572-0330. - Food science text series..
ISBN: 9781493907618 (electronic bk.)Subjects--Topical Terms:
248907
Food
--Analysis.
Dewey Class. No.: 664.07
An introduction to the physical chemistry of food
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An introduction to the physical chemistry of food
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[electronic resource] /
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by John N. Coupland.
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2014.
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xiii, 182 p. :
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ill. (some col.), digital ;
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24 cm.
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1572-0330
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Food
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Analysis.
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http://dx.doi.org/10.1007/978-1-4939-0761-8
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Chemistry and Materials Science (Springer-11644)
based on 0 review(s)
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電子館藏
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1 records • Pages 1 •
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000000098905
電子館藏
1圖書
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EB TX541 C857 2014
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1 records • Pages 1 •
1
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http://dx.doi.org/10.1007/978-1-4939-0761-8
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