Encyclopedia of food science

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"Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms."

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JOHNSON, A. H. (Ed.).

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Aliments - Industrie et commerce - Dictionnaires anglais.

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