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       <title>
    Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 8 :


    Vitamins and Mineral Elements / by





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       <dc:identifier>ISBN:978-1-4200-7753-7</dc:identifier>
        <link>/cgi-bin/koha/opac-detail.pl?biblionumber=1325</link>
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<img src="https://images-na.ssl-images-amazon.com/images/P/1420077538.01.TZZZZZZZ.jpg" alt="" />







	   <p>By  Ullrey, Duane E.. 
	    Boca Raton, Florida:  CRC Press,  2009
                        . 24 pages
                        , Includes bibliographical references
                        
                         978-1-4200-7753-7
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<p><a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=1325">Place hold on <em>Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 8 :</em></a></p>

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       <title>
    Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 7 :


    Protein and Amino Acids / by





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       <dc:identifier>ISBN:978-1-4200-7753-7</dc:identifier>
        <link>/cgi-bin/koha/opac-detail.pl?biblionumber=1324</link>
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	   <p>By  Ullrey, Duane E.. 
	    Boca Raton, Florida:  CRC Press,  2009
                        . 7 pages
                        , Includes bibliographical references
                        
                         978-1-4200-7753-7
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       <title>
    Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 6 :


    Lipids / by





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       <dc:identifier>ISBN:978-1-4200-7753-7</dc:identifier>
        <link>/cgi-bin/koha/opac-detail.pl?biblionumber=1323</link>
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	   <p>By  Ullrey, Duane E.. 
	    Boca Raton, Florida:  CRC Press,  2009
                        . 6 pages
                        , Includes bibliographical references
                        
                         978-1-4200-7753-7
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