The chemical analysis of foods.

The chemical analysis of foods.

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Detalles Bibliográficos
Autor Principal: Pearson, David 1919-1977
Outros autores: Cox, Henry Edward 1892-1951
Formato: Libro
Idioma:English
Publicado: New York Chemical Pub. 1970.
Subjects:
Food > Analysis.
Food adulteration and inspection.