The chemical analysis of foods

The chemical analysis of foods

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Detalles Bibliográficos
Autor Principal: Cox, Henry Edward 1892-1951
Outros autores: Pearson, David
Formato: Libro
Idioma:English
Publicado: New York Chemical Pub. 1962.
Edición:1st American ed.
Subjects:
Food > analysis.
Food adulteration and inspection.