Pearson's composition and analysis of foods

Bibliografski detalji
Glavni autor:	Kirk, Ronald S.
Daljnji autori:	Egan, Harold 1922-
Format:	Knjiga
Jezik:	English
Izdano:	Harlow, Essex Longman Scientific & Technical c1991.
Izdanje:	9th ed.
Teme:	Food > Analysis. Food adulteration and inspection.