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The New Food Book

Book Description
Describes the chemistry of food, digestion and nutrition, food production and processing with emphasis on new sources of food, the causes of the present food crisis, and what is being done to meet the needs of the world's increasing population.
Book Information
PublisherTy Crowell Co
BindingHardcover (2 editions)
Reading LevelUncategorized
# of Pages150
ISBN-100690038410
ISBN-13978-0690038415
Publication Date04/1978
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