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

Bibliografische gegevens
Hoofdauteur: Jacobs, Morris Boris 1905-
Formaat: Boek
Taal:English
Gepubliceerd in: New York Interscience 1951.
Editie:2nd ed.
Onderwerpen:
Food.
Food > Analysis.