The chemistry and technology of food and food products prepared by a group of specialists.
| Aineistotyyppi: | Kirja |
|---|---|
| Kieli: | englanti |
| Julkaistu: |
New York
Interscience Publishers
1951.
|
| Sarja: | 2nd, completely rev. and augm. ed.
|
| Aiheet: |