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

Dades bibliogràfiques
Autor principal: Jacobs, Morris Boris 1905-
Format: Llibre
Idioma:English
Publicat: New York Interscience 1951.
Edició:2nd ed.
Matèries:
Food.
Food > Analysis.