The Structure and Composition of Foods : Milk (Including Human), Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry, Fish, Shellfish /
Guardado en:
| Autor principal: | |
|---|---|
| Otros autores: | |
| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
Nueva York, EUA :
Wiley,
1937, c1937
|
| Temas: | |
| Etiquetas: |
Sin etiquetas, Sé el primero en etiquetar este registro!
|
Ejemplares similares: 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 /