Comments: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).
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Publication Date: 2002
Publisher: Royal Society of Chemistry, The
Barsby, T. L., Donald, A. M., Frazier, P. J.
Documenting the latest research findings and opinion on starch structure and function as a food material, this volume presents information of a multi-disciplinary nature from the fields of biology, food technology, chemistry and physics.Barsby, T. L. is the author of 'Starch Advances in Structure and Function', published 2002 under ISBN 9780854048601 and ISBN 085404860X.
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Book condition guidelines
New (perfect condition)
Pages are clean and are not marked by notes, highlighting or fold.
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Pages are clean and are not marked by notes, highlighting or folds.
Very good (good condition)
Pages are intact and may have minimal notes and/or highlighting or folds.
Good (clean condition)
All pages and the cover is intact. The spine may show signs of wear. Pages include notes and/or highlighting.
Acceptable (readable condition)
All pages and the cover is intact. Pages include considerable notes in pen or highlighter, but the text is not obscured.
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