Food science a symposium on quality & preservation of foods
Guardado en:
| Autor Principal: | |
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| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
Cambridge
University Press
1952
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| LEADER | 00429nam a2200157 a 4500 | ||
|---|---|---|---|
| 001 | 155845.2.f | ||
| 003 | arsfunl | ||
| 008 | 200806s1952 VGB |00 0 eng d | ||
| 040 | |a HIG | ||
| 080 | # | # | |a 664.8 |
| 100 | 1 | # | |a Bate-Smith, E. C. |
| 245 | 1 | 0 | |a Food science |b a symposium on quality & preservation of foods |
| 260 | # | # | |a Cambridge |b University Press |c 1952 |
| 300 | # | # | |a xvii, 319 p. |
| 887 | # | # | |a Registro Migrado |
| 090 | |a 664.8 |b B316 S55 |i 25510 |u 2 | ||