Introduction to the Biochemistry of Foods
By Dr. J. B. S. Braverman. Pp. xv + 336. (Amsterdam. London, New York: Elsevier Publishing Company. 1963.) 70s. net.
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YUDKIN, J. Food Biochemistry. Nature 201, 1256–1257 (1964). https://doi.org/10.1038/2011256b0
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DOI: https://doi.org/10.1038/2011256b0