The chemistry and technology of food and food products
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | Inglés |
| Published: |
New York [etc.] :
Interscience Publishers
1951.
|
| Edition: | 2nd completely rev. and augm. ed. / prepared by Morris B. Jacobs |
| Subjects: | |
| See on 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 |
| Physical Description: | 3 v. (xxv, 2580 p.) : il. ; 26 cm |
|---|---|
| Bibliography: | Incluye referencias bibliográficas |
