The chemistry and technology of food and food products prepared by a groyp of specialists

The chemistry and technology of food and food products prepared by a groyp of specialists

Bibliografske podrobnosti
Glavni avtor: Jacobs, Morris Boris 1905-
Format: Knjiga
Jezik:English
Izdano: New York Interscience 1951.
Izdaja:2nd ed.
Teme:
Food.
Food > Analysis.