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

Detalles Bibliográficos
Autor Principal: Jacobs, Morris Boris 1905-
Formato: Libro
Idioma:English
Publicado: New York Interscience 1951.
Edición:2nd ed.
Subjects:
Food.
Food > Analysis.