Spectrophotometric analysis of iron content in foods and the effects of cooking methods /

Spectrophotometric analysis of iron content in foods and the effects of cooking methods /

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书目详细资料
主要作者:	Chan, Chee Yooi
格式:	Thesis 图书
语言:	English
出版:	2007.
主题:	Food > Encyclopedias > Iron content. Spectrophotometry.
标签:	添加标签没有标签, 成为第一个标记此记录!

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