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Subjects
Acids in food preparation, Analytical methods, Color in foods, Convenience foods, Cookery, Cuisine, Experiments, Fermentation, Flavor, Food, Food analysis, Food composition, Foods, Frozen foods, Laboratory manuals, Protein, Study and teaching, Taste thresholdID Numbers
- OLID: OL1973957A
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August 22, 2008 | Edited by RenameBot | fix author name |
April 1, 2008 | Created by an anonymous user | initial import |