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

Bibliografiske detaljer
Hovedforfatter: Jacobs, Morris Boris 1905-
Format: Bog
Sprog:English
Udgivet: New York Interscience 1951.
Udgivelse:2nd ed.
Fag:
Food.
Food > Analysis.