The Lecithin Content of Butter and Its Possible Relationship to the Fishy Flavor, Volum...
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The Lecithin Content of Butter and Its Possible Relationship to the Fishy Flavor, Volumes 28-37...
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ISBN: 1279741074
Author: Supplee, George Cornell
Condition: New
This is a reproduction of a book published before 1923. This book may have occasional imperfectionssuch as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact,or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections,have elected to bring it back into print as part of our continuing commitment to the preservation of printed worksworldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification:++++The Lecithin Content Of Butter And Its Possible Relationship To The Fishy Flavor, Volumes 28-37; Volume 29 Of Memoir (Cornell University. Agricultural Experiment Station)George Cornell SuppleeCornell University, 1919Science; Life Sciences; Biochemistry; Butter; Lecithin; Science / Life Sciences / Biochemistry; Technology & Engineering / Agriculture / General
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The Lecithin Content of Butter and Its Possible Relationship to the Fishy Flavor, Volumes 28-37...
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