Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7

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  • R. Zamora

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2016-09-30

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Zamora R. Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7. grasasaceites [Internet]. 2016Sep.30 [cited 2021Dec.9];67(3):e154. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1620

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