Structure and composition of foods (vol-2) vegetables, legumes, fruits

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TextLanguage: English Series: 2Publication details: New York John Wiely and Sons 1935Description: xiv + 904Subject(s):

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Reference - Dictionary (English)

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	HAFFKINE INSTITUTE FOR TRAINING, RESEARCH AND TESTING	HAFFKINE INSTITUTE FOR TRAINING, RESEARCH AND TESTING			612.39 (Browse shelf(Opens below))					Available			946

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	362.1072 Scientific basis of health services	579.8097 Mechanism of hypersensitivity Henry ford Hospital international symposium	610.7118 School of hygiene and public health	612.39 Structure and composition of foods (vol-2) vegetables, legumes, fruits	612.39 Structure and composition of foods (vol-3) milk, eggs, meat, fish	613 Promoting health in the human environment a review based on the technical discussions held during the twenty - seventh world health asembly, 1974	613.001 Strengthening health management in districts and provinces	Next

Reference - Dictionary (English)

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