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Science Applied to Food

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Food Science

A Symposium on Quality and Preservation of Foods. Edited by Dr. E. C. Bate-Smith and T. N. Morris. Pp. xvii + 319 + 17 plates. (Cambridge: At the University Press, 1952.) 40s. net.

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  1. E. B. HUGHES
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HUGHES, E. Science Applied to Food. Nature 171, 898–899 (1953). https://doi.org/10.1038/171898b0

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