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Nutritional Evaluation of Food Processing. Robert S. Harris and Harry von Loesecke, Eds. Wiley, New York, 1960. xviii + 612 pp. Illus. $12

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Science  29 Jul 1960:
Vol. 132, Issue 3422, pp. 291
DOI: 10.1126/science.132.3422.291-a

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vol. 132 no. 3422 291

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