Food Biochemistry by Charles Alais.

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.)...

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Bibliographic Details
Main Author:	Alais, Charles (Author)
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	New York, NY : Springer US : Imprint: Springer, 1991.
Edition:	1st ed. 1991.
Series:	Ellis Horwood Series in Food Science and Technology Springer eBook Collection.
Subjects:	Food—Biotechnology. Electronic resources (E-books)
Online Access:	Click to view e-book
Holy Cross Note:	Loaded electronically. Electronic access restricted to members of the Holy Cross Community.

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Call Number:	E-Book
Status:	Available

Food Biochemistry by Charles Alais.

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