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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food
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Defines a method for a first-year course in practical organic chemistry with an emphasis on the logical relationship bet
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This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by
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The manual presents the guidelines for laboratory works on the main sections of colloid chemistry: surface phenomena, ad
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