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Reducing saturated fats in foods / edited by Geoff Talbot.

Contributor(s): Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition ; no. 221Publication details: Oxford : Woodhead Pub., 2011.Description: xxi, 392 p. : ill. ; 24 cmISBN:
  • 9781845697402
Subject(s):
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Jeli UMK Kampus Jeli FIAT Kampus Jeli Open Shelf Level 1 QP752.S37 R43 2011 (Browse shelf(Opens below)) Available 10071861
Open Shelf Open Shelf UMK Kampus Jeli UMK Kampus Jeli FSB Kampus Jeli Open Shelf Level 1 QP752.S37 R43 2011 (Browse shelf(Opens below)) Available 10305536

Includes bibliographical references and index

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