The chemistry and technology of food and food products

The chemistry and technology of food and food products

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Detalles Bibliográficos
Autor principal:	Jacobs, Morris B.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	New York : Interscience publ, 1951
Edición:	2.ed.
Materias:	Alimentos Industria alimentaria Industrias agrícolas

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