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Applied Chemistry (PDF 296P)

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Applied Chemistry (PDF 296P)

Applied Chemistry (PDF 296P)

This note covers the following topics: milk, edirle oils and fats, carbohydrate foods, raising agents, meat, meat extracts, vinegar, fruit juices and vegetable acids, beverages, the preservation of food, poisonous metals in foods, the cooking of food, condiments and the calorific value of foods.

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s296 Pages
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