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本书分为五部分，第一部分为概述；第二部分为食品组成分析；第三部分为食品的化学特性和测定；第四部分为光谱法；第五部分为食品的物理特性。（The book is divided into five parts; the first part is an overview; the second part is the food composition analysis; the third part is the chemical characteristics and determination of food; the fourth part is the spectrographic method; the fifth part is the physical properties of food.）
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