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Bioactive Compounds in Foods : Effects of Processing and Storage

Tung-Chung Lee

Bioactive Compounds in Foods : Effects of Processing and Storage - Washington American Chemical Society 2002 - 260p

Tung-Chung Lee & Chi Tang Ho: Bioactive Compounds in Foods : Effects of Processing and Storage. Washington. American Chemical Society, 2002. 0-8412-3765-4--(664LEE)

ENGLISH

ISBN: 0-8412-3765-4

Dewey Class. No.: 664 / LEE

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