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Symposium on foods: dairy lipids and their oxidation; the second in a series of symposia on foods held at Oregon State University, 1961.

Author: H W Schultz; Oregon State University. Department of Food Science & Technology.
Publisher: Westport, Conn., AVI Pub. Co., 1962.
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: Congresses
Document Type: Book
All Authors / Contributors: H W Schultz; Oregon State University. Department of Food Science & Technology.
OCLC Number: 1240888
Description: x, 442 pages illustrations 24 cm
Other Titles: Lipids and their oxidation.
Responsibility: Edited by H.W. Schultz; associate editors, E.A. Day, R.O. Sinnhuber.

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