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Published: 27 May 2021 (Estimated)

208 Pages

254x178mm

ISBN: 9780841233690


Bookseller Code (AJ)

The Chemistry of Korean Foods and Beverages

Edited by Choon H. Do and Youngmok Kim
Agnes M. Rimando

ACS Symposium Series

  • Describes the chemistry that contributes to the flavor and composition of Korean cuisine

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