Beverages: Technology, Chemistry and Microbiology by J. P. Sutherland, Alan H. Varnam, A. Varnum (Paperback, 1994)

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Alan H. Varnam, Jane P. Sutherland, A. Varnum, Alan H Varnam, J. P. Sutherland, A. Varnum and A. Varnum. Pharmacological properties of constituents such as caffeine are also examined. The book should be of use to undergraduates on food studies, applied biology and food science and technology courses.
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