The Source, Chemistry Use of Food Products is a comprehensive hardcover textbook that covers a wide range of topics related to biochemistry, sustainability, alternative medicine, and urbanization. The book is written in English and has 541 pages. In addition to discussing the science behind food production, the book also covers the use of food products. The author, E.H.S. Bailey, provides an in-depth analysis of the chemistry behind food production and provides valuable insights into the use of food products.

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