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Interactions--the keys to cereal quality
Material type:
TextPublication details: St. Paul, Minn. ; American Association of Cereal Chemists,; c1998.Description: ix, 173 pISBN: - 0913250996
- TX557
- .I56 1998
| Item type | Current library | Call number | Status | Date due | Barcode |
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Book
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The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | TX557-.I56-1998 (Browse shelf(Opens below)) | Available | 4306 |
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| TX-557-.H66-1994 Principles of cereal science and technology | TX-557-.M37-1996 The chemistry and technology of cereals as food and feed | TX557-.W72-2007 Whole grains and health | TX557-.I56-1998 Interactions--the keys to cereal quality | TX-556.M4-S92-1995 On-line evaluation of meat | TX-556.M4-.M43-1998 The microbiology of meat and poultry | TX-571.C7-.C64-2002 Colour in food: |