Introductory foods a laboratory manual of food preparation and evaluation

Introductory foods a laboratory manual of food preparation and evaluation

Alle Versionen (3)
Bibliographische Detailangaben
1. Verfasser: Morr, Mary L.
Format: Buch
Sprache:English
Veröffentlicht: New York Macmillan Pub. c1975.
Ausgabe:2nd ed.
Schlagworte:
Foods.
Cookery.
Food > Grading.