The Chemistry and technology of food and food products

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The Chemistry and technology of food and food products

Detalles Bibliográficos
Autor principal:	Jacobs, Morris Boris n. 1905 (Autor, Autor/a)
Formato:	Libro
Lenguaje:	English
Publicado:	New York, New York : Interscience, 1951.
Edición:	2. edition completely revised and enlarged
Materias:	ALIMENTOS

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