The chemistry and technology of food and food products prepared by a group of specialists.
| Materyal Türü: | Kitap |
|---|---|
| Dil: | English |
| Baskı/Yayın Bilgisi: |
New York
Interscience Publishers
1951.
|
| Seri Bilgileri: | 2nd, completely rev. and augm. ed.
|
| Konular: |