Manual for the essence industry : comprising the most modern methods for making all kinds if essences for fruit-juices, fruit-wines, and jams. Also, manufacturing mineral waters; essences of fruits and other vegetables raw materials; fancy lemonades of every kind; essence for confectionery, pastry and the kitchen; manufacturing colors and perfumes, as well as cosmetics and soap perfumes with a full description of raw materials and of laboratory practice. With supplementary part added on the essences for liquors, brandies, liqueurs, and all alcoholic drinks /
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
John Wiley & Sons, Inc.,
1933.
|
| Subjects: |
Sistema de Bibliotecas de Universidad de Costa Rica
| Call Number: |
664.5 |
|---|---|
| Copy | Available |