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|b W229p 2003
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|a 664
|2 21
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| 100 |
1 |
|
|a Walstra, Pieter.
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| 245 |
1 |
0 |
|a Physical chemistry of foods /
|c Pieter Walstra.
|
| 264 |
|
1 |
|a New York :
|b Marcel Dekker,
|c [2003]
|
| 264 |
|
4 |
|c ©2003
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| 300 |
|
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|a xiii, 807 pages :
|b illustrations ;
|c 24 cm.
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
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|a volume
|b nc
|2 rdacarrier
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| 490 |
1 |
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|a Food science and technology ;
|v 121
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| 504 |
|
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|a Includes bibliographical references and index.
|
| 650 |
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0 |
|a Food industry and trade.
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| 650 |
|
0 |
|a Chemistry, Physical and theoretical.
|
| 650 |
1 |
2 |
|a Food Analysis.
|
| 650 |
2 |
2 |
|a Chemistry, Physical
|x methods.
|
| 830 |
|
0 |
|a Food science and technology (Marcel Dekker, Inc.) ;
|v 121.
|
| 994 |
|
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|a E0
|b TXA
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| 948 |
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|a cataloged
|b h
|c 2003/2/11
|d c
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|a Texas A&M University
|b Rellis Campus
|c Joint Library Facility
|d Remote Storage
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|e TP372.5 .W355 2003
|h Library of Congress classification
|i unmediated -- volume
|m A14829811302
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| 998 |
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