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1.
Freshness and Shelf Life of Foods
Freshness and Shelf Life of Foods
By: Hugo Weenen, Keith Cadwallader, Keith R. Cadwallader, Keith R Cadwallader, Keith (Associate Professor, Associate Professor, University of Illinois) Cadwallader
Publisher: American Chemical Society
No Review Yet
AED1,848
Binding:
Hardback
Release:
28 Nov 2002
Language:
English
Out of Stock
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2.
Chemistry, Texture, and Flavor of Soy
Chemistry, Texture, and Flavor of Soy
By: Keith Cadwallader, Sam Chang, Keith R. Cadwallader, Keith (Professor of Food Chemistry, Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois) Cadwallader, Sam (Professor of Food Science, Professor of Food Science, Department of Cereal and Food Sciences, North Dakota State University) Chang
Publisher: American Chemical Society
No Review Yet
AED1,661
Binding:
Hardback
Release:
19 Aug 2011
Language:
English
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