Chemistry of food and nutrition,

में बचाया:
ग्रंथसूची विवरण
OCLC:2180041
मुख्य लेखक: Sherman, Henry C. (Henry Clapp), b. 1875
भाषा:English
प्रकाशित: New York, The Macmillan Company, 1932.
संस्करण:4th ed., rewritten and enl.
विषय:
Food > Analysis.
Nutrition.
स्वरूप:

Monograph

Note that CRL will digitize material from the collection when copyright allows.

विवरण
भौतिक वर्णन:xiii, 614 p. illus., diagrs. 21 cm.
ग्रन्थसूची:"References" at end of each chapter.

समान संसाधन