The use of chemical additives in food processing.

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Corporate Author
National Research Council (U.S.). Food Protection Committee.
Language(s)
English
Published
Washington : National Academy of Sciences, National Research Council, 1956.
Subjects
Food > Analysis.
Food industry and trade.
Note
"Compiled by the Food Technology Subcommittee of the Food Protection Committee."
Physical Description
vii, 91 p. ; 25 cm.
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