Book Reviews

Food Science: A Symposium on Quality and Preservation of Foods. E. C. Bate-Smith and T. N. Morris, Eds. New York: Cambridge Univ. Press, 1952. 319 pp. Illus. $8.00

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Science  05 Dec 1952:
Vol. 116, Issue 3023, pp. 643
DOI: 10.1126/science.116.3023.643

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