The structure and composition of foods
Guardado en:
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| Formato: | Libro |
| Lenguaje: | Inglés |
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New York :
J Wiley,
1932
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Tabla de Contenidos:
- Contenido: v.1: Cereals, Starch, oil seednuts, oils, forage plants. v.2: Vegetables, legumes, fruits. v.3: Milk- including human butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish. v.4: Sugar, sirup, honey, tea, coffee, cocoa, spice, extracts, yeast, baking powder
