The chemistry and technology of food and food products. v. 3
Guardado en:
| Autor Principal: | |
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| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
New York
Interscience Publishers
1951
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| Edición: | 2. ed. |
| LEADER | 00435nam a2200157 a 4500 | ||
|---|---|---|---|
| 001 | 155742.2.f | ||
| 003 | arsfunl | ||
| 008 | 200806s1951 USA |00 0 eng d | ||
| 040 | |a HIG | ||
| 080 | # | # | |a 664 |
| 100 | 1 | # | |a Jacobs, Morris B. |
| 245 | 1 | 0 | |a The chemistry and technology of food and food products. v. 3 |
| 250 | # | # | |a 2. ed. |
| 260 | # | # | |a New York |b Interscience Publishers |c 1951 |
| 887 | # | # | |a Registro Migrado |
| 090 | |a 664 |b J153ch [3] |d 3 v. |i 14501 |u 2 | ||