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

Bibliografski detalji
Glavni autor: Jacobs, Morris Boris 1905-
Format: Knjiga
Jezik:English
Izdano: New York Interscience 1951.
Izdanje:2nd ed.
Teme:
Food.
Food > Analysis.