miércoles, 24 de julio de 2013

Mineral Components in Foods

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Mineral Components in Foods
CRC Press, Taylor & Francis Group | 2007 | 482 pages | ISBN: 0849322340 | PDF | 11 MB This book presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants inherent in

different raw materials and products, as well as those acquired during processing, packaging, and handling.

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