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Polymers and Plastics - Processing Methods

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Silicone Products for Food Contact Applications  
Martin Forrest, 2008, ISBN 978-1-84735-097-8
Silicones, which can vary from low molecular weight oils and fluids, to rubbers and extensively cross-linked resins, are used in a variety of different food contact situations and conditions. This report is the final one of a trilogy that has addressed food contact materials and is accompanied by around 230 abstracts compiled from the Polymer Library.
Price: $150.00

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