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Becoming a food scientist [electronic resource] : to graduate school and beyond / Robert L. Shewfelt.

Availability

Online

Other libraries

Author/Creator:
Shewfelt, Robert L.
Language:
English.
Publication date:
2012
Imprint:
New York : Springer Science+Business Media, c2012.
Format:
  • Book
  • 1 online resource (xi, 168 p.)
Bibliography:
Includes bibliographical references and index.
Subjects:
ISBN:
9781461432999
1461432995

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