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

Detalhes bibliográficos
Autor principal: Jacobs, Morris Boris 1905-
Formato: Livro
Idioma:English
Publicado em: New York Interscience 1951.
Edição:2nd ed.
Assuntos:
Food.
Food > Analysis.