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  xmlns:dcterms="http://purl.org/dc/terms/"><dc:Title>Oxidation in foods and beverages and antioxidant applications : edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements. vol. II. Management in different industry sectors /</dc:Title>
<dc:Creator>McClements, D. J.</dc:Creator>
<dc:Creator>Decker, Eric,</dc:Creator>
<dc:Creator>Elias, Ryan J.</dc:Creator>
<dc:Subject>Oxidation.</dc:Subject>
<dc:Subject>Antioxidants.</dc:Subject>
<dc:Subject>Rancidity.</dc:Subject>
<dc:Subject>Food spoilage.</dc:Subject>
<dc:Subject>664 OXI</dc:Subject>
<dc:Description>Includes bibliographical references and indexes.</dc:Description>
<dc:Publisher>Philadelphia : Woodhead Pub.,</dc:Publisher>
<dc:Date>c2010.</dc:Date>
<dc:Date>c2010.</dc:Date>
<dc:Date>2010</dc:Date>
<dc:Type>Text</dc:Type>
<dc:Format>21. P 528. :</dc:Format>
<dc:Identifier>http://www.loc.gov/catdir/enhancements/fy1402/2013427737-t.html</dc:Identifier>
<dc:Language>eng</dc:Language>
<dc:Relation>Woodhead Publishing series in food science, technology and nutrition ; no. 199-200</dc:Relation>

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