The Structure and Composition of Foods : Milk (Including Human), Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry, Fish, Shellfish /
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | كتاب |
| اللغة: | الإنجليزية |
| منشور في: |
Nueva York, EUA :
Wiley,
1937, c1937
|
| الموضوعات: | |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة: The Structure and Composition of Foods :
- Microbiological Analysis of Red Meat, Poultry and Eggs /
- The Structure and composition of foods : cereals, starch, oil seeds, nuts, oils, forage plants /
- Processed Meats /
- Advanced Technologies for Meat Processing /
- Advanced Technologies for Meat Processing /
- Thermal Processing of Ready-To-Eat Meat Products /