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Food Colloids Interactions, Microstructure and Processing

Royal Society of Chemistry (Great Britain), Eric Dickinson — 2005
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Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.

In print

Bookshop.orgAmazonBook OutletWorld of BooksScholastic

Ebook

KoboAmazon

Audiobook

Libro.fmAudiobooks.com

Library

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