The chemical analysis of foods

The chemical analysis of foods

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Bibliografski detalji
Glavni autor: Cox, Henry Edward 1892-1951
Daljnji autori: Pearson, David
Format: Knjiga
Jezik:English
Izdano: New York Chemical Pub. 1962.
Izdanje:1st American ed.
Teme:
Food > analysis.
Food adulteration and inspection.