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The authors accessible, student-friendly approach to the subject matter guides readers through difficult concepts, enabling them to apply newly covered principles and practices to laboratory work and future careers. The Third Edition has been completely updated and expanded to reflect the most recent issues and developments affecting todays food scientists and technologists.
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Descripción Hardcover. Condición: Very Good. Estado de la sobrecubierta: None. Nº de ref. del artículo: 10874
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Descripción Hardcover. Condición: Good. Good condition hard cover, some wear to cover and spine, front and back boards slightly marked, internally clean and tidy with unmarked pages, in a very good readable condition. Nº de ref. del artículo: 83369
Descripción Hardcover. Condición: As New. 3rd Edition. Book appears new, Clean and crisp text, Cover in very nice condition Quantity Available: 1. Category: Cooking, Wine & Dining; Engineering, Industrial & Trades. ISBN: 0135209900. ISBN/EAN: 9780135209905. Pictures of this item not already displayed here available upon request. Inventory No: 1560738480. Nº de ref. del artículo: 1560738480