The Composition of foods : McCance and Widdowson's

The Composition of foods McCance and Widdowson's

Bibliographic Details
Corporate Authors: Institute of Food Research (Gran Bretanya) (-), Royal Society of Chemistry (Gran Bretanya)
Other Authors: McCance, R. A. (Robert Alexander), 1898-1993 (-), Widdowson, Elsie M. (Elsie May), 1906-2000
Format: Book
Language:Inglés
Published: Cambridge : The Royal Society of Chemistry cop. 2015
Edition:7th summary ed
Subjects:
Aliments > Composició > Taules
Aliments > Anàlisi
See on Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991006617299706719

Similar Items

Similar Items