The chemistry and technology of food and food products
| Otros Autores: | |
|---|---|
| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
New York [etc.] :
Interscience Publishers
1951.
|
| Edición: | 2nd completely rev. and augm. ed. / prepared by Morris B. Jacobs |
| Materias: | |
| Ver en Universidad de Navarra: | https://unika.unav.edu/discovery/fulldisplay?docid=alma991002399529708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es |
